Mexican Bean Salad Recipe
π Prep Time: 1 hour 15 minutes
π½οΈ Servings: 8
Description:
Indulge in the vibrant flavors of Mexico with this tantalizing Mexican Bean Salad. Bursting with black beans, kidney beans, cannellini beans, and a medley of colorful vegetables, this salad is a celebration of freshness and healthiness. Tossed in a zesty dressing featuring olive oil, red wine vinegar, lime juice, and a blend of spices, every bite is a fiesta for your taste buds. Perfect for weeknight dinners or as a delightful side dish for gatherings, this salad is guaranteed to be a crowd-pleaser!
Ingredients:
- 1 can black beans
- 1 can kidney beans
- 1 can cannellini beans
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 1 small red onion, finely chopped
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 teaspoon chili powder (adjust to taste)
- Hot sauce, to taste
Instructions:
-
Prepare the Salad:
- In a large bowl, combine black beans, kidney beans, cannellini beans, diced green bell pepper, diced red bell pepper, frozen corn kernels, and finely chopped red onion.
-
Make the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, fresh lime juice, lemon juice, white sugar, salt, minced garlic, chopped cilantro, ground cumin, and ground black pepper until well combined.
-
Season and Dress:
- Season the dressing to taste with hot sauce and chili powder.
- Pour the prepared olive oil dressing over the vegetables in the large bowl. Gently toss until all ingredients are evenly coated with the dressing.
-
Chill and Serve:
- Cover the salad and chill it thoroughly in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve the Mexican Bean Salad cold as a refreshing and nutritious side dish or a standalone meal.
Nutritional Information per Serving:
- Calories: 325.7
- Fat Content: 14.8g
- Saturated Fat Content: 2.1g
- Cholesterol Content: 0mg
- Sodium Content: 1196.5mg
- Carbohydrate Content: 39.6g
- Fiber Content: 10.8g
- Sugar Content: 6.8g
- Protein Content: 10.7g
Keywords:
Beans, Mexican, Low Cholesterol, Weeknight, Less than 4 Hours
Tips:
- For added crunch and flavor, consider topping the salad with some crushed tortilla chips just before serving.
- Customize the salad by adding diced avocado, cherry tomatoes, or jalapeΓ±os for extra texture and heat.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a good stir before serving.
Enjoy your Mexican Bean Salad! π₯π
