Lil' Luna · by Kristyn Merkley★ 5.0 (3)
Mexican Bean Salad
NUTRITION · PER SERVING70M COOK
CAL 15%·PRO 29%
CARBS 43G56% OF CAL
11G FIBER1G ADDED5G INTRINSIC26G OTHER6G TOTAL SUGAR
FAT 10G29% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful mix of black, kidney, and white beans with bell pepper, corn, and cilantro dressed in a lime-vinegar vinaigrette. This filling bean salad pairs well with grilled meats or stands alone as a light lunch.
sidemexicansaladbeansgluten freevegetarian
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 (15-ounce) can black beans, (rinsed and drained)
- 1 (15-ounce) can kidney beans, (rinsed and drained)
- 1 (15-ounce) can cannellini beans, (rinsed and drained)
- 1 green bell pepper, (chopped)
- 1 red bell pepper, (chopped)
- 1 (10-ounce) package frozen corn kernels, (thawed)
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon minced garlic
- 1 tablespoons white sugar
- 1 teaspoon garlic salt with parsley flakes
- 1 teaspoons ground cumin
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh cilantro
- ½ teaspoon chili powder, (or to taste)
- cotija
At a glance
PER SERVING · TIME 70M
CAL 15%·PRO 29%
CARBS 43G56% OF CAL
11G FIBER1G ADDED5G INTRINSIC26G OTHER6G TOTAL SUGAR
FAT 10G29% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 472mg
- Total sugar
- 6g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 533mg
- Calcium
- 125mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 472MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.