Easy Summer "mexican" Butter Bean Salad

The recipe Easy Summer "mexican" Butter Bean Salad is ready in roughly 20 minutes and is definitely a great gluten free and vegan option for lovers of Mexican food. One portion of this dish contains around 10g of protein, 13g of fat, and a total of 296 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. The Fourth Of July will be even more special with this recipe. It works well as a side dish. A mixture of ground cumin, olive oil, ground cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so yummy.

Ingredients

Servings:

1teaspoon

black pepper 850grams

butter beans, drained and rinsed 237milliliters

cilantro leaf, coarsely chopped 1large

cucumber, peeled and diced 1teaspoon

minced garlic (or more to taste)473milliliters

grape tomatoes, halved 1teaspoons

ground cayenne pepper 1teaspoons

ground cumin 2

limes, juice of 79milliliters

canola oil or olive oil 237milliliters

diced red onion 1teaspoon

salt 425grams

whole kernel corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.