Real Recipes From Real Home Cooks ®

mexican bean salad

(1 rating)
Recipe by
jessica schneider
erie, PA

this was in the paper for cinco de mayo per serving 332 calories, 7.9 grams fat, 17 grams protien, 51 grams carb. 351 mg sodium

(1 rating)
yield 8 serving(s)

Ingredients For mexican bean salad

  • 2 can
    black beans rinsed
  • 1 can
    kidney beans drained rinsed
  • 1 can
    garbanzo beans, drained
  • 1 1/2 c
    cherry tomatoes halved
  • 1 c
    chopped green pepper
  • 1 c
    chopped red pepper
  • 1/2 c
    scallions
  • 1/4 c
    fresh cilantro
  • DRESSING
  • 3 Tbsp
    wine vinegar
  • 3 Tbsp
    canola oil
  • 1 Tbsp
    chilli powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper

How To Make mexican bean salad

  • 1
    In large bowl, mix salad ingredients. In small bowl, mix dressing ing. with wire whisk until blended.
  • 2
    Pour dressing cover salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors well.

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