mexican bean salad

Mexican Bean Salad Recipe

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jessica schneider


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 vote



  • 2 can(s)
    black beans rinsed
  • 1 can(s)
    kidney beans drained rinsed
  • 1 can(s)
    garbanzo beans, drained
  • 1 1/2 c
    cherry tomatoes halved
  • 1 c
    chopped green pepper
  • 1 c
    chopped red pepper
  • 1/2 c
  • 1/4 c
    fresh cilantro

  • 3 Tbsp
    wine vinegar
  • 3 Tbsp
    canola oil
  • 1 Tbsp
    chilli powder
  • 1/2 tsp
  • 1/4 tsp

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.

Printable Recipe Card

About mexican bean salad

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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