Email to Filus1217      

SAL: Mexican Bean Salad (8)

Source of Recipe

.
Mexican Bean Salad (8)

Allrecipes.com
Recipe by: Karen Castle
2,000 reviews rate this recipe 4.5 of 5 stars.
8 servings
Prep 15 min. - Chill at least 2 hrs.

"A colorful, spicy, and refreshing bean and corn salad." - *Featured in Allrecipes Magazine

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 teaspoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon 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, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

1/8 of recipe equals: Calories: 334 (Calories from Fat: 133); Total Fat: 14.8g (Saturated Fat: 2g); Cholesterol: 0mg; Sodium: 584mg; Total Carbohydrates: 41.7g; Sugars: 6.2g; Dietary Fiber: 10.5g; Protein: 11.2g