Spicy Mexican Bean Salad

1 hours Prep: 20 minutes Cook: 5 minutes

1085 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	each	red onion	sliced
1/4	cup	water
1	tablespoon	chili powder
2	cups	green beans	cooked
15	oz	black beans	canned, drained and rinsed
15	oz	red kidney beans	canned, drained and rinsed
15	ounces	white beans	canned, drained and rinsed
1 1/2	cups	corn kernels	frozen, thawed
2	tablespoons	cilantro	or parsley, chopped

Dressing, see recipe

Directions

Place the onion in a saucepan with the water.

Cook gently until the onion is soft and separated into rings, 4 to 5 min.

Add the chili powder and stir until well mixed.

Remove from heat. Combine all of the ingredients in a large bowl and toss to mix well.

Cover and chill for 1 to 2 hours to allow flavors to blend.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 332g

Amount per Serving

Calories 1085 4% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 47mg	2%
Total Carbohydrate 200.0g	67%
Dietary Fiber 67.0g	266%
Sugars 7.0g
Protein 70.0g	139%

Vitamin A	20%		Vitamin C	30%
Calcium	30%		Iron	102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to buttercream icing

Last Recipes Viewed

Recipe Bite

Chuck Wagon

by Mark R. Vogel

huck is the general term for the meat from the shoulder section of cattle. Cuts from the chuck tend to be tough with notable connective tissue and intramuscular fat. This is because these muscles are...