Real Recipes From Real Home Cooks ®

mexican bean salad

(1 rating)
Recipe by
Nancy Harrold
Broken Bow, NE

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

(1 rating)
yield 8 serving(s)
prep time 45 Min

Ingredients For mexican bean salad

  • 1-15oz. can
    black beans, rinsed & drained
  • 1-15oz. can
    kidney beans, rinsed & drained
  • 1-15 oz. can
    cannellini beans, drained & rinsed
  • 1-15oz. can
    green beans, drained
  • 1-15oz. can
    mexican style corn
  • 1
    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
    splenda
  • 1 Tbsp
    salt or substitute
  • 1 Tbsp
    crushed garlic
  • 1/2 c
    chopped cilantro
  • 1 Tbsp
    ground cumin
  • 1/2 Tbsp
    black pepper
  • dash
    hot pepper sauce
  • 1 tsp
    red chili powder
  • 1
    green bell pepper
  • 1
    red bell pepper
  • 1
    chili pepper, only if u like it hot

How To Make mexican bean salad

  • 1
    In a large bowl, combine veggies
  • 2
    In a small bowl, whisk together olive oil,vinegar,juices & spices. Season to taste with hot sauce & chili powder.
  • 3
    Pour olive oil dressing over vegetables, mix well. Chill thoroughly,flavors really penetrate if marianted overnight. Serve cold.

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