Mexican Bean Salad

Name: Mexican Bean Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 425 grams cannellini beans, drained and rinsed; 425 grams kidney beans, drained; 1 teaspoons chili powder; 283 grams package frozen corn kernels; 59 milliliters chopped fresh cilantro; 1 clove crushed garlic; 1 green bell pepper, chopped; 1 Tbsps ground cumin; 1 Tbsps ground black pepper; 1 Tbsp lemon juice; 2 Tbsps fresh lime juice; 118 milliliters olive oil; 1 dash hot pepper sauce; 1 red bell pepper, chopped; 1 red onion, chopped; 118 milliliters red wine vinegar; 1 Tbsp salt; 2 Tbsps white sugar

Mexican Bean Salad requires about 1 hour and 15 minutes from start to finish. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. This side dish has 332 calories, 11g of protein, and 15g of fat per serving. A mixture of beans, cilantro, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is an inexpensive recipe for fans of Mexican food. It is a good option if you're following a gluten free and vegan diet.

Instructions

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

Ingredients you will need

Bell Pepper

Frozen Corn

Red Onion

Beans

Equipment you will use

Bowl

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Ingredients you will need

Red Wine Vinegar

Black Pepper

Chili Powder

Lemon Juice

Lime Juice

Hot Sauce

Olive Oil

Cilantro

Garlic

Cumin

Sugar

Salt

Equipment you will use

Whisk

Bowl

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Ingredients you will need

Vegetable

Olive Oil

Equipment

Bowl

Whisk

Ingredients

Servings:

425grams

black beans, rinsed and drained 425grams

cannellini beans, drained and rinsed 425grams

kidney beans, drained 1teaspoons

chili powder 283grams

package frozen corn kernels 59milliliters

chopped fresh cilantro 1clove

crushed garlic 1

green bell pepper, chopped 1Tbsps

ground cumin 1Tbsps

ground black pepper 1Tbsp

lemon juice 2Tbsps

fresh lime juice 118milliliters

olive oil 1dash

hot pepper sauce 1

red bell pepper, chopped 1

red onion, chopped 118milliliters

red wine vinegar 1Tbsp

salt 2Tbsps

white sugar

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. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.