Get the Recipe: Mexican Bean Salad
Bringing Mexican flavours to bean salad, with kidney beans, pinto beans and black beans, together with corn and roasted red peppers.
Ingredients
- 19 oz canned black beans, drained and rinsed
- 19 oz canned red kidney beans, drained and rinsed
- 19 oz canned pinto beans or navy beans, drained and rinsed
- 1 1/2 cups corn, thawed frozen corn or drained canned corn
- 1/2 cup roasted red peppers, or fresh red pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped, or substitute parsley
For the dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 clove garlic, minced
- Juice of 1 lime, about 2 Tbsp
- 4 teaspoons white granulated sugar
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Dash hot sauce or few shakes of Tajín Clásico
- salt and pepper, to taste
Instructions
- Drain and rinse the 19 oz canned black beans, 19 oz canned red kidney beans and 19 oz canned pinto beans or navy beans in a colander. Add to a large bowl. Add 1 1/2 cups corn, 1/2 cup roasted red peppers, 1/2 cup red onion and 1/4 cup cilantro and stir to combine.
- In a measuring cup or small bowl, combine the 1/3 cup extra virgin olive oil, 1/3 cup red wine vinegar, 1 clove garlic minced, Juice of 1 lime, 4 teaspoons white granulated sugar, 2 teaspoons ground cumin, 1 teaspoon chili powder and Dash hot sauce or few shakes of Tajín Clásico and stir well to combine. Pour over the bean mixture and stir well to coat.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally for 6-8 hours, stirring a couple of times as it marinates.
- Bean salad will keep well in the refrigerator for up to 5 days.
Notes
Tips!
I like to use no-salt-added canned beans if available. That allows me to control the amount of salt added to the salad.
Serving: 1serving, Calories: 198kcal, Carbohydrates: 27g, Protein: 8g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 492mg, Potassium: 454mg, Fiber: 8g, Sugar: 4g, Vitamin A: 159IU, Vitamin C: 6mg, Calcium: 59mg, Iron: 3mg
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