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Mexican Bean Salad

Yields6 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

For the Salad:
 1 can (15 oz) black beans, rinsed and drained
 1 can (15 oz) kidney beans, rinsed and drained
 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
 1 red bell pepper, finely chopped
 1 green bell pepper, finely chopped
 1 cup frozen corn kernels, thawed
 1/2 red onion, finely chopped
 1/2 cup fresh cilantro, chopped
For the Dressing:
 1/3 cup olive oil
 1/4 cup lime juice
 2 tablespoons red wine vinegar
 1 tablespoon ground cumin
 1 teaspoon chili powder
 1 teaspoon salt
 1/2 teaspoon black pepper
 1 teaspoon sugar (optional, to balance the acidity)
1

Combine the Salad Ingredients:
In a large bowl, combine the black beans, kidney beans, garbanzo beans, red bell pepper, green bell pepper, corn, red onion, and cilantro.

2

Prepare the Dressing:
In a separate small bowl, whisk together the olive oil, lime juice, red wine vinegar, cumin, chili powder, salt, black pepper, and sugar if using. Adjust seasoning to taste.

3

Dress the Salad:
Pour the dressing over the salad ingredients and toss gently to ensure everything is well coated.

4

Chill and Serve:
Refrigerate the salad for at least 1 hour to allow the flavors to meld. This salad tastes even better when made ahead, giving more time for the flavors to develop.

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories350
% Daily Value *
Total Fat 15g20%
Sodium 450mg20%
Total Carbohydrate 50g19%

Dietary Fiber 12g43%
Total Sugars 6g
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.