Mexican Bean Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 253.3
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 510.7 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 12.3 g
  • Protein: 12.9 g

View full nutritional breakdown of Mexican Bean Salad calories by ingredient
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Introduction

This tastes great over fresh spinach or romaine salad. I use evaporated cane juice instead of sugar because it is less refined, and animal bone char is sometimes used to process white sugar. You can substitute white sugar or agave nectar if you want an alternative, or simply skip the sweetener altogether. This tastes great over fresh spinach or romaine salad. I use evaporated cane juice instead of sugar because it is less refined, and animal bone char is sometimes used to process white sugar. You can substitute white sugar or agave nectar if you want an alternative, or simply skip the sweetener altogether.
Number of Servings: 8

Ingredients

    1 15 oz. can cannellini beans, drained and rinsed
    1 15 oz. can kidney beans, drained and rinsed
    1 15 oz. can black beans, drained and rinsed
    3 C. frozen yellow sweet corn, thawed
    1 large red sweet pepper, chopped
    1 large orange sweet pepper, chopped
    1/2 C. apple cider vinegar
    Juice of 1 lime
    3 Tbs. evaporated cane juice (organic sugar)
    4 Tbs. chopped cilantro
    1 tsp. hot pepper sauce
    1/2 Tbs. cumin
    1/2 Tbs. chili powder

Directions

Whisk together vinegar, lime juice, evaporated can juice, cilantro, hot pepper sauce, cumin and chili powder. Mix beans, corn, and peppers in a large serving bowl. Pour dressing over and stir thoroughly. Delicious over fresh salad greens.

Serving Size: 8 1.25-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user GREENMAMA.

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