Mexican Bean Salad

Nancy Harrold Recipe

By Nancy Harrold Nancy227

I'm on course to a healthier lifestyle , more healthy foods & exercise. i'm always looking for flavorful food without extra calories. This salad is one I can eat & not feel guilty about

Recipe Rating:
 1 Rating
Prep Time:


1-15oz. can(s)
black beans, rinsed & drained
1-15oz. can(s)
kidney beans, rinsed & drained
1-15 oz. can(s)
cannellini beans, drained & rinsed
1-15oz. can(s)
green beans, drained
1-15oz. can(s)
mexican style corn
red onion, chopped
1/2 c
olive oil, light
1/2 c
red wine vinegar
2 Tbsp
fresh lime juice
1 Tbsp
lemon juice
3 Tbsp
1 Tbsp
salt or substitute
1 Tbsp
crushed garlic
1/2 c
chopped cilantro
1 Tbsp
ground cumin
1/2 Tbsp
black pepper
hot pepper sauce
1 tsp
red chili powder
green bell pepper
red bell pepper
chili pepper, only if u like it hot
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Directions Step-By-Step

In a large bowl, combine veggies
In a small bowl, whisk together olive oil,vinegar,juices & spices. Season to taste with hot sauce & chili powder.
Pour olive oil dressing over vegetables, mix well. Chill thoroughly,flavors really penetrate if marianted overnight. Serve cold.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tag: Healthy