Get the Recipe: Tex Mex Bean Salad
Bringing great southwest flavours to bean salad with this Tex Mex bean salad. A great twist on a classic salad and perfect for your Summer BBQs!
Ingredients
- 15 oz. canned black beans, drained and rinsed well
- 15 oz. canned red kidney beans, drained and rinsed well
- 15 oz. canned yellow wax beans, drained and rinsed well
- 1/3-1/2 small red onion, sliced in to 2-inch pieces
- Chopped fresh cilantro or parsley
Dressing:
- 1/2 cup white vinegar
- 6 Tablespoons white sugar
- 4 1/2 Tablespoons vegetable oil, or canola or other neutral tasting oil
- 3/4 teaspoon cumin
- 3/4 teaspoon lime zest
- Salt and freshly ground pepper, to taste
Instructions
- Drain the canned beans and rinse well in a colander under running cold water. Drain well and add to a large bowl. Add chopped red onion.
- Prepare dressing by combining all ingredients and whisking well to combine. Pour over beans and onion and toss to combine well. Cover and refrigerate at least 2 hours, or longer. Keeps well in the fridge if made ahead. To serve, garnish with freshly chopped cilantro or parsley.
Notes
Tips!
- As written, this recipe uses just enough marinating liquid to flavour the beans. If you are used to a bean salad with a lot of marinade, go ahead and double the dressing.
- Cooked and cooled corn kernels would be a nice addition to this salad (though we are often having corn on the cob with a lot of meals this time of year, so I usually leave it out of this bean salad for that reason.)
- Be sure to rinse your canned beans well, in a colander under cold running water. It not only removes all that slimy stuff, but it rinses away some of the salt as well. Drain well to avoid watering down your dressing.
Serving: 1serving, Calories: 175kcal, Carbohydrates: 24g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Sodium: 275mg, Potassium: 339mg, Fiber: 6g, Sugar: 8g, Vitamin A: 4IU, Vitamin C: 11mg, Calcium: 49mg, Iron: 2mg
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