Friday, April 22, 2011

Mexican Bean Salad

The base recipe is from, I just added a few things. This makes quite a big bowl, enough for a potluck. If it's 8 servings, then each is about 250 calories, but those are pretty big servings.

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained.
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1/2 red onion, chopped
1/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1/2 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1/2 teaspoon chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, chili powder and black pepper.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

1 comment:

Amy said...

Thank you. This was delicious!