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Spicy Mexican Bean Salad

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Submitted by bluecrab

Spicy Mexican Bean Salad recipe

YIELD

4 servings

PREP

20 min

COOK

5 min

READY

1 hrs

Ingredients

1 1
EACH RED ONION
sliced
¼ 59
CUP ML WATER
1 15
TABLESPOON ML CHILI POWDER
2 473
CUPS ML GREEN BEANS
cooked
15 433.5
OUNCES ML/G BLACK BEANS
canned, drained and rinsed
15 433.5
OUNCES ML/G RED KIDNEY BEANS
canned, drained and rinsed
15 433.5
OUNCES ML/G WHITE BEANS
canned, drained and rinsed
1 ½ 355
CUPS ML CORN
frozen, thawed
2 3E+1
TABLESPOONS ML CILANTRO
or parsley, chopped

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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

I'd like to make this salad, but it says for the dressing to "see recipe." Does anyone know if there is indeed a dressing for this salad?

Zhangbo

Just checked the recipe, there is no dressing part, so just delete the dressing part, enjoy this salad!

 

 

Nutrition Facts

Serving Size 531g (18.7 oz)
Amount per Serving
Calories 439 5% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 450mg 19%
Total Carbohydrate 28g 28%
Dietary Fiber 25g 100%
Sugars g
Protein 51g
Vitamin A 19% Vitamin C 32%
Calcium 18% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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