Mexican Bean Salad
This Mexican Bean Salad is full of protein-rich beans, colorful veggies, and a flavorful Mexican dressing! You'll love how versatile and delicious this dish is!
Servings: 8 servings
Ingredients
For the salad
- 1 can Bush's Black Beans, rinsed and drained 16 oz.
- 1 can Bush's Kidney Beans, rinsed and drained 16 oz.
- 1 can Bush's Pinto Beans, rinsed and drained 16 oz.
- 1 green bell pepper chopped
- 1 bag frozen corn 12 oz.
- 1 cup red onion chopped
For the dressing
- ⅓ cup olive oil
- ⅓ cup apple cider vinegar
- ¼ cup chopped fresh cilantro
- ¼ cup fresh lime juice
- 1 tablespoon sugar
- ½ tablespoon ground cumin
- ½ tablespoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon chili powder
- 2 - 3 cloves garlic finely minced
- Hot sauce to taste
Instructions
- In a large bowl, combine all of the beans, green pepper, frozen corn, and red onion.
- In a mason jar, combine all of the dressing ingredients. Shake until well combined. Pour the dressing over the bean mixture.
- Chill for at least 4 hours.
- Mix well before serving.
Notes
- Make sure to drain the beans well after rinsing so they don't dilute the dressing.
Nutrition
Calories: 242kcal | Carbohydrates: 31g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 787mg | Potassium: 549mg | Fiber: 10g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 3mg
