Mexican Bean Salad
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Mexican Bean Salad calories by ingredient
Introduction
Less fat & calories with lots of bite Less fat & calories with lots of biteNumber of Servings: 1
Ingredients
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Salad
2 cans (15 oz each) black beans, drained, rinsed
1 can (15.5 oz) kidney beans, drained, rinsed
1 can (11 oz) Green whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro
Dressing
3 tablespoons white wine vinegar or cider vinegar
3 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
1 In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
2 Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Number of Servings: 1
Recipe submitted by SparkPeople user DECEMBERROSE.
2 Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Number of Servings: 1
Recipe submitted by SparkPeople user DECEMBERROSE.
Member Ratings For This Recipe
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