Mexican Bean Salad Recipe
A fresh and zesty salad perfect for any occasion.
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Main Ingredients
- 1 can Black beans drained and rinsed
- 1 can Kidney beans drained and rinsed
- 1 can Corn drained
- 1 cup Cherry tomatoes halved
- 1 cup Bell pepper diced
- ½ cup Red onion finely chopped
- ¼ cup Cilantro chopped
- ¼ cup Olive oil
- 2 tablespoon Lime juice freshly squeezed
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon Black pepper
In a large mixing bowl, combine black beans, kidney beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro.
In a small bowl, whisk together olive oil, lime juice, cumin, salt, and black pepper.
Pour the dressing over the bean mixture and toss to coat evenly.
Chill in the refrigerator for at least 30 minutes before serving.
Calories: 200kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 500mg | Fiber: 8g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg
Bean Salad, Healthy, Quick