Mexican Bean salad

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 246.9
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 787.2 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 7.9 g
  • Protein: 10.4 g

View full nutritional breakdown of Mexican Bean salad calories by ingredient


Introduction

Made for Chili cook off at church and it was a hit I got this from All Recipe and everyone wanted recipe. It is so good and it makes a lot, I added the extra can of beans for color and to increase the number of servings. (High in fiber) Made for Chili cook off at church and it was a hit I got this from All Recipe and everyone wanted recipe. It is so good and it makes a lot, I added the extra can of beans for color and to increase the number of servings. (High in fiber)
Number of Servings: 12

Ingredients


    Beans, black, 2 cup
    Dark Red Kidney Beans, 2 cup
    light red kidney bean, 2 cup
    Cannellini Beans - White Kidney Beans 2 cups
    Green Peppers (bell peppers), 1 cup, chopped
    Peppers, sweet, red, fresh, 1 cup, chopped
    Yellow Sweet Corn, Frozen, 10 ounces kernels
    Red Onion Raw, 1 cup
    Extra Virgin Olive Oil, 1/2 cup
    Vinegar, Red Wine 1/2 cup
    Lime Juice, 2 Tbsp
    Lemon Juice1Tbsp
    Sugar - 2 Tbsp
    Salt (table), 1 Tbsp
    Cilantro, raw, 4 tbsp (remove)
    ground cumin, 1/2 Tbsp
    Pepper, black, 1/2 Tbsp
    Hot Sauce, Dash
    Chili powder, 1/2 tsp

Tips

I only eat this on cheat days or special occasions, but it is so good.


Directions

Rinse canned beans.
Add Vegetables, corn and beans to large bowl.
In another bowl mix the rest of ingredients.
Pour dressing over the bean mixture.
Refrigerate at least 4 hours to blend flavors, serve cold. I make the dressing the day before it gives flavors time to blend and it saves time when you put the salad together.


Serving Size: makes about 12 1 cup servings