Recipes Salad Beans Bean and Corn Salad Recipes Bean Salad 4.3 (77) 55 Reviews 9 Photos A spicy bean salad that can also be used as a topping for tostadas. Submitted by HEATHERANNE23 Updated on July 14, 2022 Save Rate Print Share Trending Videos Close this video player Add Photo 9 9 9 9 Prep Time: 15 mins Additional Time: 1 hr Total Time: 1 hr 15 mins Servings: 8 Yield: 8 serving Jump to Nutrition Facts Ingredients 1 (14.5 ounce) can black beans 1 (14.5 ounce) can dark red kidney beans 1 (15 ounce) can garbanzo beans 1 (14.5 ounce) can pinto beans 1 (10 ounce) package frozen corn kernels, thawed 1 tablespoon vegetable oil 1 teaspoon cumin 2 tablespoons chili powder 1 teaspoon lime juice 1 (8 ounce) jar chunky salsa 1 pinch dried parsley Directions Pour beans into a colander, and rinse under running water. In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill. I Made It Print Nutrition Facts (per serving) 238 Calories 4g Fat 43g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 238 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 755mg 33% Total Carbohydrate 43g 16% Dietary Fiber 13g 45% Total Sugars 2g Protein 12g 24% Vitamin C 8mg 8% Calcium 86mg 7% Iron 4mg 21% Potassium 550mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved