Mexican Spicy Bean Salad

Name: Mexican Spicy 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; 2 Tbsps SPLENDA® No Calorie Sweetener, Granulated; 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

Mexican Spicy Bean Salad might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free and vegan recipe has 323 calories, 11g of protein, and 15g of fat per serving. It is an inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you have wine vinegar, salt, onion, and a few other ingredients on hand, you can make it.

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, SPLENDA® Granulated Sweetener, 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

Sweetener

Cilantro

Splenda

Garlic

Cumin

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 2Tbsps

SPLENDA® No Calorie Sweetener, Granulated 118milliliters

olive oil 1dash

hot pepper sauce 1

red bell pepper, chopped 1

red onion, chopped 118milliliters

red wine vinegar 1Tbsp

salt

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 Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.