Tex-Mex Bean Salad in 10 min!

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 177.0
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 717.1 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 5.8 g

View full nutritional breakdown of Tex-Mex Bean Salad in 10 min! calories by ingredient


Introduction

Pleasing to the eye and the tummy =)
Cool, spicy, tangy and addicting.
Tip: Doing this for a picnic? DO NOT THAW THE CORN! It will thaw by the time you need it and help keep the salad cool!

Hint: If you can't find the canned "diced tomatoe & green chillies" simply substitute w/one tomatoe and another quarter of that jalapeno pepper. (canned is always ok, but fresh is always best!)

Great to prepare the night before a picnic :)

Best part of this recipe is it's not an exact science. Eyeball it and play w/the vinegars! I prefer more cilantro & jalapeno for a more "Mex" and less "Tex" taste! Pleasing to the eye and the tummy =)
Cool, spicy, tangy and addicting.
Tip: Doing this for a picnic? DO NOT THAW THE CORN! It will thaw by the time you need it and help keep the salad cool!

Hint: If you can't find the canned "diced tomatoe & green chillies" simply substitute w/one tomatoe and another quarter of that jalapeno pepper. (canned is always ok, but fresh is always best!)

Great to prepare the night before a picnic :)

Best part of this recipe is it's not an exact science. Eyeball it and play w/the vinegars! I prefer more cilantro & jalapeno for a more "Mex" and less "Tex" taste!
Number of Servings: 6

Ingredients

    1 CanBlack beans (19 oz can, drained & rinse)
    1 Cup Corn(frozen is bests) thawed
    (1)Can of diced tomatoes & chillies, drained*See discription for acceptable substitute*
    Red onion(1/4)
    (2)Plum tomatoes or (1) large tomatoe*not too ripe!*
    Cilantro(about a 1/4 cup)
    Olive oil( less is more :) )
    Salt & Pepper to taste

Directions

Dice the tomatoes and chop the cilantro & red onion. In a large bowel mix all the ingredients w/olive oil & red wine vinegar. Add salt & pepper to taste & keep chilled until ready to eat! One serving is about 1cup.

Number of Servings: 6

Recipe submitted by SparkPeople user AVEGA83.