MEXICAN BEAN SALAD

Mexican Bean Salad is a Fresh and vibrant salad that combines a colorful array of flavors and textures. With kidney beans, black beans, cannellini beans, and a mix of bell peppers, onions, and corn, it’s a wholesome dish bursting with goodness. The tangy kick of red wine vinegar and lime juice, paired with the earthy notes of cumin and garlic, creates a zesty dressing that coats every bite. Quick to prepare and refreshingly cold, it’s perfect for a light lunch or a side dish for any meal. Simply toss together the ingredients, chill for an hour, and enjoy the crisp, satisfying crunch in every spoonful.

Ingredients:

1 cup kidney beans, rinsed & drained

1 cup black beans, rinsed & drained

1 cup cannellini beans, rinsed & drained

½ red bell pepper, chopped

½ green bell pepper, chopped

½ red onion, diced

½ cup frozen corn kernels, thawed

¼ cup red wine vinegar

¼ cup olive oil

2 tbsp. fresh cilantro, chopped

½ tbsp. lemon juice

1 tbsp. fresh lime juice

1 tbsp. white sugar

½ clove garlic, crushed

½ tbsp. salt

¾ tsp. ground black pepper

¾ tsp. ground cumin

¼ tsp. chili powder, or to taste

Hot pepper sauce to taste

 

Instructions:

1. Add kidney beans, black beans, cannellini beans, bell peppers, red onion, and corn
2. in a large bowl.
3. Add red wine vinegar, olive oil, cilantro, lemon juice, lime juice, sugar, garlic, cumin, salt, and black pepper in a small bowl, and whisk well. Season with hot sauce and chili powder.
4. Pour dressing over the beans and vegetable mixture and toss well to coat.
5. Place in the refrigerator for 1 hour or until chilled.
6. After 1 hour, take it out of the refrigerator and serve it cold.

Yield: 4

MEXICAN BEAN SALAD

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Mexican Bean Salad is a Fresh and vibrant salad that combines a colorful array of flavors and textures. With kidney beans, black beans, cannellini beans, and a mix of bell peppers, onions, and corn, it's a wholesome dish bursting with goodness.

Prep Time 15 minutes

Ingredients

• 1 cup kidney beans, rinsed & drained
• 1 cup black beans, rinsed & drained
• 1 cup cannellini beans, rinsed & drained
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• ½ red onion, diced
• ½ cup frozen corn kernels, thawed
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 2 tbsp. fresh cilantro, chopped
• ½ tbsp. lemon juice
• 1 tbsp. fresh lime juice
• 1 tbsp. white sugar
• ½ clove garlic, crushed
• ½ tbsp. salt
• ¾ tsp. ground black pepper
• ¾ tsp. ground cumin
• ¼ tsp. chili powder, or to taste
• Hot pepper sauce to taste

Instructions

1. Add kidney beans, black beans, cannellini beans, bell peppers, red onion, and corn.
2. in a large bowl.
3. Add red wine vinegar, olive oil, cilantro, lemon juice, lime juice, sugar, garlic,
   cumin, salt, and black pepper in a small bowl, and whisk well. Season with hot sauce and chili powder.
4. Pour dressing over the beans and vegetable mixture and toss well to coat.
5. Place in the refrigerator for 1 hour or until chilled.
6. After 1 hour, take it out of the refrigerator and serve it cold.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 240Total Fat: 10gCarbohydrates: 32gProtein: 7g