The Endless Meal · by Kristen Stevens★ 5.0 (1)
Mexican Bean Salad Recipe
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 27%
CARBS 40G55% OF CAL
10G FIBER2G ADDED4G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 10G30% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh salad of mixed beans and corn with lime-cumin dressing, cilantro, and cotija cheese. Serves as an excellent side dish and can be made ahead. Vegetarian and gluten-free.
sidemexicansaladbeansgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 15 ounce can kidney beans (drained and rinsed)
- 1 15 ounce can black beans (drained and rinsed)
- 1 15 ounce can cannellini beans (drained and rinsed)
- 1 medium green pepper (chopped)
- 1 medium red pepper (chopped)
- 1 cup frozen corn (thawed)
- ½ cup minced cilantro
- ¼ cup minced red onion
- ¼ cup crumbled cotija or feta cheese
- 2 tablespoons white wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon honey
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 small garlic clove (finely minced)
- ¼ cup olive oil
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 27%
CARBS 40G55% OF CAL
10G FIBER2G ADDED4G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 10G30% 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
- 15m
- Sodium
- 522mg
- Total sugar
- 7g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 500mg
- Calcium
- 122mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 522MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.