Mexican Bean Salad

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 131.6

Total Fat: 5.2 g
Cholesterol: 0.0 mg
Sodium: 219.1 mg
Total Carbs: 17.6 g
Dietary Fiber: 4.3 g
Protein: 4.2 g

View full nutritional breakdown of Mexican Bean Salad calories by ingredient

Introduction

I created this when I was looking for a high fiber, lowfat snack to take to work to keep me satisfied between meals. The dressing is so delicious that I also make it up separately to use on salads and I drink it out of the bowl when I eat the bean salad! I created this when I was looking for a high fiber, lowfat snack to take to work to keep me satisfied between meals. The dressing is so delicious that I also make it up separately to use on salads and I drink it out of the bowl when I eat the bean salad!

Minutes to Prepare: 10

Number of Servings: 12

Ingredients

1 15-oz. can of kidney beans, low sodium

1 15-oz. can of black beans, low sodium

1 green bell pepper, diced

1 red bell pepper, diced

1 cup frozen corn kernels

1/2 cup chopped celery

1 zucchini, chopped

1/2 red onion, finely diced

Dressing:

2 tablespoons fresh lime juice

1/2 cup red wine vinegar

1/4 cup olive oil

2 tablespoons sugar (or equivalent amount of Splenda)

1/2 teaspoon salt

1 clove minced garlic

1/4 cup finely chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon ground black pepper

1/2 teaspoon chili powder

Directions

Makes about 12 1-cup servings.

Drain and rinse beans and add to large bowl.

Chop bell pepper, onion, celery, and zucchini and add to bowl.
Add frozen corn, thawed.

In small bowl, whisk lime juice, red wine vinegar, olive oil, sugar (or Splenda if you prefer), minced garlic, finely chopped cilantro, ground cumin, black pepper, salt, and chili powder.

Add to veggies. Marinate several hours or over night. Keeps for several days.

Number of Servings: 12

Recipe submitted by SparkPeople user GO_ROBIN.