Mexican Green Bean Salad Recipes

MEXICAN BEAN SALAD

Mexican Bean Salad image

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

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
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

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 SALAD

Mexican Bean Salad image

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

Ingredients

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can garbanzo beans
1 red onion, chopped
1 red pepper, chopped
1/4 cup chopped fresh cilantro (1 T if dried)
1 (10 ounce) package frozen corn
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed garlic
2 tablespoons sugar
1 tablespoon kosher salt (less if regular table salt)
1 teaspoon cumin
1 teaspoon fresh ground pepper
1 dash Tabasco sauce
2 dashes chili powder
1 avocado, diced

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 GREEN SALAD

Mexican Green Salad image

"I was experimenting with Mexican-type dressings when I came up with this recipe," recalls Betty Palmer from Paradise, California. "You can add chili beans or refried beans to make this salad more filling."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon salsa
1-1/2 teaspoons taco seasoning
3/4 teaspoon white wine vinegar
1/2 teaspoon minced fresh cilantro
1/8 to 1/4 teaspoon dried minced onion
3 cups torn romaine
1/2 cup chopped fresh tomato
1/4 cup shredded cheddar cheese
1/4 cup cubed avocado
1/4 cup crushed tortilla chips

Steps:

In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.

Nutrition Facts : Calories 207 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 503mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

TEX-MEX GREEN BEAN SALAD

Tex-Mex Green Bean Salad image

This salad is a family favorite at cookouts. It's especially good with barbecued beef, which is so popular here in Texas.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 pound fresh green beans
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons sliced green onions
1/4 teaspoon pepper
1/4 teaspoon ground cumin
Lettuce leaves
Shredded cheddar or Monterey Jack cheese, optional

Steps:

Place the beans and salt in a saucepan; add a small amount of water. Cover and cook for 6-7 minutes or until crisp-tender. Rinse in cold water; drain. , In a bowl, combine the oil, lemon juice, onions, pepper and cumin. Add beans and toss to coat. Serve on a bed of lettuce. Sprinkle with cheese if desired.

Nutrition Facts : Calories 65 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

MEXICALI CHEDDAR BEAN SALAD

Mexicali Cheddar Bean Salad image

Three kinds of beans, cubes of sharp cheddar, red pepper, green onions, salsa and lime juice lend south-of-the-border flavor to this hearty salad.

Provided by My Food and Family

Categories Beans

Time 3h15m

Yield Makes 8 cups.

Number Of Ingredients 10

Ingredients

1 can (16 oz.) black beans, rinsed, drained
1 can (16 oz.) kidney beans, rinsed, drained
1 can (16 oz.) navy or great Northern beans, rinsed, drained
6 oz. KRAFT 2% Milk Cheddar Cheese, cubed
1 small red pepper, chopped
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup sliced green onions
1/4 cup chopped cilantro
1 Tbsp. lime juice
12 lettuce leaves

Steps:

Toss all ingredients except lettuce in large bowl. Refrigerate several hours or until chilled.
Serve on lettuce-lined plates.

Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

MEXICAN BEAN AND RICE SALAD

Mexican Bean and Rice Salad image

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

Ingredients

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

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

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