Bean Salad

4.3
(77)

A spicy bean salad that can also be used as a topping for tostadas.

9
9
9
9
Prep Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 serving

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

  1. Pour beans into a colander, and rinse under running water.

  2. 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.

Nutrition Facts (per serving)

238 Calories
4g Fat
43g Carbs
12g Protein
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.

You’ll Also Love