Seasons and Suppers · by Jennifer Maloney★ 5.0 (6)
Southwest Bean Salad
NUTRITION · PER SERVING200M COOK
CAL 10%·PRO 14%
CARBS 27G54% OF CAL
6G FIBER7G ADDED3G INTRINSIC12G OTHER10G TOTAL SUGAR
FAT 7G33% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful Southwest bean salad with black beans, kidney beans, and fresh cilantro in a lime-vinegar dressing. Light, cool, and perfect for summer barbecues.
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 10- 15 oz. canned black beans (drained and rinsed well)
- 15 oz. canned red kidney beans (drained and rinsed well )
- 15 oz. canned yellow wax beans (drained and rinsed well)
- 1/3-1/2 small red onion (sliced in to 2-inch pieces)
- Chopped fresh cilantro or parsley
- 1/2 cup white vinegar
- 6 Tablespoons white sugar
- 4 1/2 Tablespoons vegetable oil (or canola or other neutral tasting oil)
- 3/4 teaspoon cumin
- 3/4 teaspoon lime zest
- Salt and freshly ground pepper (to taste)
At a glance
PER SERVING · TIME 200M
CAL 10%·PRO 14%
CARBS 27G54% OF CAL
6G FIBER7G ADDED3G INTRINSIC12G OTHER10G TOTAL SUGAR
FAT 7G33% OF CAL
1G SAT7G 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
- Cook
- 10m
- Sodium
- 366mg
- Total sugar
- 10g
- Added sugar
- 7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.