Skinny Mexican Bean Salad
Skinny Mexican Bean Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 262 calories, 13g of protein, and 7g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of salt, cider vinegar, chili powder, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. This recipe is typical of Mexican cuisine.
Instructions
In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
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. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.
Alexana Revana Vineyard Pinot Noir
#17 Wine Spectator Top 100 of 2013The 2010 Revana Vineyard Pinot Noir is an excellentrepresentation of both the vintage and the Revana Vineyard site.2010 was a challenging growing season, but with meticulousfarming and masterful winemaking, our blend of eight differentPinot noir clones produced an intense, complex and balancedwine. Bright, forward aromas of black cherry, dried herbal andfloral notes are lifted by molasses and anise blossom. Massiveblack cherry flavors are decadent and integrate well with spice,cola and cocoa tones. The texture is lush and rich, finishing withround soft tannins that provide perfect structure for cellaring.