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



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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


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

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About mexican bean salad

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

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