Mexican Bean Salad

Name: Mexican Bean Salad
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, diced; 425 grams black beans; 425 grams garbanzo beans; 425 grams pinto beans; 2 dashes chili powder; 1 teaspoon cumin; 59 milliliters chopped fresh cilantro (1 T if dried); 283 grams packagefrozen corn; 1 teaspoons crushed garlic; 1 teaspoon fresh ground pepper; 1 Tbsp kosher salt (less if regular table salt); 1 Tbsp lemon juice; 2 Tbsps lime juice; 118 milliliters olive oil; 1 red pepper, chopped; 1 red onion, chopped; 2 Tbsps red wine vinegar; 2 Tbsps sugar; 1 dash Tabasco sauce

The recipe Mexican Bean Salad could satisfy your Mexican craving in about 2 hours. This recipe serves 4. Watching your figure? This gluten free and vegan recipe has 719 calories, 21g of protein, and 38g of fat per serving. If you have lime juice, corn, onion, and a few other ingredients on hand, you can make it. A couple people really liked this side dish.

Instructions

Drain and rinse beans.

Ingredients you will need

Beans

Combine beans, onion, red pepper, cilantro and corn in a very large bowl.In a small bowl, whisk together remaining ingredients except for the chili powder.

Ingredients you will need

Chili Powder

Red Pepper

Cilantro

Beans

Onion

Corn

Equipment you will use

Whisk

Bowl

Pour dressing over beans and mix well.

Ingredients you will need

Beans

Sprinkle a dash of chili powder over the top of the salad.Cover and chill thoroughly.Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.(Don't add the avocado until right before serving.).

Ingredients you will need

Chili Powder

Avocado

Spread

Equipment

Whisk

Bowl

Ingredients

Servings:

avocado, diced 425grams

black beans 425grams

garbanzo beans 425grams

pinto beans 2dashes

chili powder 1teaspoon

cumin 59milliliters

chopped fresh cilantro (1 T if dried)283grams

packagefrozen corn 1teaspoons

crushed garlic 1teaspoon

fresh ground pepper 1Tbsp

kosher salt (less if regular table salt)1Tbsp

lemon juice 2Tbsps

lime juice 118milliliters

olive oil 1

red pepper, chopped 1

red onion, chopped 2Tbsps

red wine vinegar 2Tbsps

sugar 1dash

Tabasco sauce

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 Adelsheim Pinot Noir ( half-bottle). Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.