MEXICAN BEAN SALAD
This is the perfect salad to take to a family reunion or potluck. It's colorful, keeps well and is full of flavor without being too spicy or vinegary. I think the Sun Vista brand of beans has the best flavor for this recipe. Passive cooking time is chill time.
Provided by puppitypup
Categories Black Beans
Time 2h
Yield 24 , 24 serving(s)
Number Of Ingredients 19
Steps:
- Drain and rinse beans.
- Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
- In a small bowl, whisk together remaining ingredients except for the chili powder.
- Pour dressing over beans and mix well.
- Sprinkle a dash of chili powder over the top of the salad.
- Cover and chill thoroughly.
- Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
- (Don't add the avocado until right before serving.).
MEXICAN BEAN SALAD RECIPE
Steps:
- In a large bowl add beans, peppers, onion, corn, cilantro and garlic.
- In a small bowl add olive oil, red, wine vinegar, lime juice, lemon juice, honey, salt, cumin, black pepper, chili powder and hot pepper sauce (optional). Whisk together until mixed well.
- Pour dressing over bean and vegetable mixture. Mix well and chill. Serve cold.
Nutrition Facts : ServingSize 0.5 cup, Calories 249 kcal, Carbohydrate 37 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 449 mg, Fiber 8 g, Sugar 3 g, UnsaturatedFat 6.3 g
MEXICAN BEAN SALAD
Mexican Bean Salad is an easy healthy deli salad made with canned beans, bell peppers, red onions and a zesty chili lime dressing. A light summer side dish!
Provided by Sabrina Snyder
Categories Side Dish
Time 1h10m
Number Of Ingredients 16
Steps:
- To a large bowl add the black beans, kidney beans, cannellini beans, green bell pepper, red bell pepper, red onion and cilantro.
- In a medium bowl whisk together olive oil, red wine vinegar, lime juice, sugar, salt, cumin, garlic powder, chili powder and black pepper until well combined.
- Pour dressing over the salad and toss well.
- Refrigerate at least one hour before serving.
Nutrition Facts : Calories 276 kcal, Carbohydrate 30 g, Protein 10 g, Fat 14 g, SaturatedFat 2 g, Sodium 1045 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- 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.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
SKINNY MEXICAN BEAN SALAD
15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
- Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Nutrition Facts : Calories 191.6, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 1/2, Fiber 8.0 g, Protein 9.0 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 1198.7 mg, Sugar 2.6 g, TransFat 0 g
MEXICAN BEAN SALAD
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas.
Nutrition Facts : Calories 430 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.61 milligram of sodium
MEXICAN BEAN AND CORN RICE SALAD
I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.
Provided by Vino Girl
Categories Brown Rice
Time 2h50m
Yield 7 1/2 cups
Number Of Ingredients 13
Steps:
- Combine the salad ingredients in a large bowl.
- Mix the dressing ingredients in a small bowl or measuring cup.
- Pour the dressing over the salad, and mix gently.
- Cover and chill in the refrigerator overnight or at least two hours.
Nutrition Facts : Calories 237.3, Fat 3.4, SaturatedFat 0.6, Sodium 381.1, Carbohydrate 45.3, Fiber 10.2, Sugar 3.5, Protein 10.6
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- Strain all of the beans and the corn over a colander in the sink and rinse under cool water until the grit has been washed away. Set aside to drain while you prepare the vegetables and make the dressing.
- To make the dressing, in a large mixing bowl, combine lime juice, vinegar, sugar, salt, chili powder, cumin, garlic powder, and cilantro. Very slowly, drizzle the oil, whisking constantly.
- Add all of the salad ingredients to the bowl and toss to combine. You can serve right away, but preferably, transfer to the refrigerator to marinate for at least 3 hours or overnight.
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