Mexican Bean Salad I

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  • Servings per recipe: 8



  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper.
  3. Season to taste with hot sauce and chili powder.
  4. Pour olive oil dressing over vegetables; mix well.
  5. Chill thoroughly, and serve cold.

Nutritional information

Per serving:

  • Calories: 336 | Total Fat: 14.7g | Cholesterol: 0mg | Sodium: 1224mg | Total Carbs: 42.5g | Dietary Fiber: 10.6g | Protein: 11.1g