Mexican Beans Salad Recipes

MEXICAN BEAN AND RICE SALAD

Steps:

• In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
• Refrigerate salad for 1 hour, toss again, and serve.

MEXICAN BEAN SALAD

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.).

SKINNY MEXICAN BEAN SALAD

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.

MEXICAN FOUR BEAN SALAD

Steps:

• Puree ½ avocado, ¼ cup cilantro, ¼ cup cold water, oil, vinegar, garlic, cumin, salt, chipotle and pepper in a food processor or mini prep until smooth.
• Combine black beans, chickpeas, pinto beans, edamame, and corn in a large bowl. Pour dressing over the bean mixture, and stir to coat.
• Chop the remaining 1 ½ avocado and add to the beans. Add the remaining ¼ cup chopped cilantro and the cherry tomatoes, and gently fold in.

MEXICAN BEAN SALAD

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.

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.

MEXICAN BLACK BEAN SALAD RECIPE

Steps:

• Combine all ingredients in a large mixing bowl, except for the salt and pepper. Toss to combine.
• Refrigerate the bowl overnight or at least 2 hours before serving.
• Before serving, adjust to taste with salt and ground black pepper.
• Garnish with tortilla chips and grated cheese.

MEXICAN BEAN SALAD

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.

MEXICAN BEAN SALAD

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.