Bean Salad recipe

All Recipes Salad Beans Bean and Corn Salad Recipes

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

Nutrition Info

237.9 calories
carbohydrate: 42.7 g
cholesterol: : -
fat: 3.6 g
fiber: 12.7 g
protein: 11.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 754.7 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 serving

Recipe Note

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

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