Mexican Four Bean Salad Recipes
FOUR BEAN SALAD
This is the best bean salad my father in-law ever ate.
Provided by Kathleen White
Categories Salad Beans Three Bean Salad Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- In a large salad bowl, whisk together the sugar, vinegar and oil.
- Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
- Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g
MEXICAN FOUR BEAN SALAD
A simple side dish with tons of flavor! Mexican 4 bean salad, with corn, cilantro and creamy avocado dressing. Serve it at a picnic or bring it to a pot luck- everyone can enjoy it because it is vegan and gluten-free.
Provided by Katie Webster
Categories side dish
Time 15m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 2/3 cup, Calories 169 calories, Sugar 3, Fat 6, SaturatedFat 1, Carbohydrate 21, Fiber 6, Protein 6
MEXICAN FOUR BEAN SALAD
Paisley Farm Four Bean salad gets a Mexican twist with a couple fresh herb and veggie add-ins. Great all by itself, or delicious on grilled chicken!
Provided by Michaela Kenkel
Categories Salad/Meatless
Time 10m
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl. Chill until ready to serve.
Nutrition Facts : Calories 273 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 13 grams fiber, Protein 17 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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
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
MEXICAN BEAN AND RICE SALAD
Quick, fresh and tasty. I love the ingredients of this recipe.
Provided by TaraV1976
Categories Salad Grains Rice Salad Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 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
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