Mexican Bean Salad

The carbohydrates and fiber in beans release slowly so they are great for diabetes and heart disease prevention

Ingredients
  • 1 can black beans, rinsed & drained
  • 1 can kidney beans, drained
  • 1 can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 oz.) package frozen corn kernels
  • 1 red onion, chopped
  • 1/3 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. lemon juice
  • 2 Tbsp. white sugar
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 Tbsp. ground cumin
  • 1/2 Tbsp. ground black pepper
  • 1/2 tsp. chili powder
Directions
  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, garlic, cilantro, cumin, and black pepper. Add chili powder.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold with whole-wheat pita halves on the side.

Serving Size = 8 (295g)

Nutrition Facts
310 kcal
11.0 gm protein
11.0 gm fat
2.0 gm saturated fat
11.0 mg dietary fiber
35% DV Vit A
6% DV Calcium
180% DV Vitamin C
20% DV Iron

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What the letters mean...
  • V = vegetarian recipe
  • GF = gluten-free recipe
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