15 Minute Mexican Bean Salad
View original ↗
iFoodReal · by Olena Osipov★ 5.0 (22)

15 Minute Mexican Bean Salad

NUTRITION · PER SERVING15M COOK
CAL 14%·PRO 22%
CARBS 44G62% OF CAL
11G FIBER1G ADDED3G INTRINSIC29G OTHER4G TOTAL SUGAR
FAT 8G24% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty bean salad with black beans, kidney beans, navy beans, corn, and fresh vegetables tossed in a lime-cilantro vinaigrette with cumin and chili powder. Quick, protein-packed, and flavorful.

sidemexicansaladbowlbeansdairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 15 ounces can low sodium black beans (rinsed and drained)
  • 15 ounces can low sodium red kidney (rinsed and drained)
  • 15 ounces can low sodium navy, cannellini, great Northern beans or black eyed peas (rinsed and drained)
  • 1 cup corn (fresh or frozen)
  • 1 large any color bell pepper (chopped)
  • 1 cup tomatoes (chopped)
  • 1/2 cup cilantro (finely chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup olive oil (extra virgin)
  • 1 lime (juice of)
  • 1 large garlic clove (grated)
  • 2 teaspoons sugar
  • 1 teaspoon cumin (ground)
  • 1 teaspoon Frank's red hot sauce (more to taste)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
PREP
15M
SODIUM
368MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.