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mexican-bean-salad-recipe

Mexican Bean Salad

A refreshing and colorful salad, perfect for summer gatherings.
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Preparation Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Mexican
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 can Black beans drained and rinsed
  • 1 can Kidney beans drained and rinsed
  • 1 can Corn drained
  • 1 Red bell pepper chopped
  • 1 Green bell pepper chopped
  • ½ Red onion chopped
  • ¼ cup Cilantro chopped
  • ¼ cup Olive oil
  • ¼ cup Red wine vinegar
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper

Instructions 

  1. In a large mixing bowl, combine the black beans, kidney beans, corn, red bell pepper, green bell pepper, red onion, and cilantro.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, ground cumin, chili powder, salt, and black pepper.
  3. Pour the dressing over the bean mixture and toss to coat.
  4. Refrigerate for at least one hour before serving to allow the flavors to meld.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 8g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 2mg

Keywords

Bean Salad, Healthy, Mexican
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