Mexican Spicy Bean Salad Recipes
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 RICE & BEAN SALAD
This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
- Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.
Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein
BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH
A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.
Provided by Jb Tyler
Categories Vegetable
Time 25m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
- Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.
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
SPICY BLACK BEAN SALAD
Great with tortilla chips. Serve chilled.
Provided by Kelly Michael Hammer
Categories Salad Beans Black Bean Salad Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 25.3 g, Fat 11.6 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 805.2 mg, Sugar 2.5 g
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
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