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 is a gluten free and vegan side dish. This recipe serves 8. One portion of this dish contains about 11g of protein, 15g of fat, and a total of 332 calories. A couple people really liked this Mexican dish. If you have olive oil, cannellini beans, kidney beans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

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

Bell Pepper

Black Pepper

Chili Powder

Frozen Corn

Lemon Juice

Lime Juice

Hot Sauce

Olive Oil

Red Onion

Cilantro

Garlic

Beans

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

Whisk

Bowl

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

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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 Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.