Seasons and Suppers · by Jennifer Maloney
Mexican Bean Salad
NUTRITION · PER SERVING200M COOK
CAL 12%·PRO 21%
CARBS 35G58% OF CAL
8G FIBER21G OTHER5G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful bean salad with three types of beans, corn, red peppers, and a lime-cilantro vinaigrette. Flavorful and filling as a side dish or light meal.
sideamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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)
- 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)
At a glance
PER SERVING · TIME 200M
CAL 12%·PRO 21%
CARBS 35G58% OF CAL
8G FIBER21G OTHER5G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT6G 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
- 20m
- Sodium
- 401mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 399mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 401MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.