MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- 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.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
MEXICAN THREE BEAN SALAD
This is a classic three-bean salad with a Mexican twist. Prep time does not include marinating time.
Provided by Daily Inspiration S
Categories Side Casseroles
Time 40m
Number Of Ingredients 12
Steps:
- 1. Cut the ends off of the green beans and slice into pieces about an inch or so long. Fill a medium-sized pot halfway with salted water. Bring to a boil and add the green beans to the pot and boil for 5 minutes, or as long as it takes for the beans to get tender (or tender-crisp if you prefer). Green beans can be highly variable in how long it takes to cook them to tenderness. More mature beans can take up to 20 minutes.
- 2. Drain the green beans and rinse with cold water to stop the cooking process. Drain well. Place them in the bowl with the pinto and black beans. Drizzle the olive oil over everything and toss to combine. Mix in the green onions, jalapeno, garlic and cheese.
- 3. In a separate bowl, mix the lime juice and sugar until the sugar dissolves. Add the mixture to the salad. Coat the beans well and let marinate for at least 1 hour, preferably several hours. Just before serving, toss in the cilantro and adjust seasonings.
MEXICAN THREE BEAN SALAD
This is a classic three bean salad with a Mexican twist. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Salad Dressings
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the ends off the green beans and slice into pieces about an inch long. Fill a medium sized pot halfway with salted water. Bring to a boil and add the green beans to the pot and boil for 5 minute, or as long as it takes for the beans to get tender. Green beans can be highly variable in how long it takes to cook them to tenderness. More mature beans can take longer - up to 20 minutes.
- Drain the green beans and put in the bowl with the pinto and black beans. Drizzle the olive oil over everything and toss to combine. Mix in the green onions, jalapeno, garlic and Cotija cheese.
- In a separate bowl, mix the lime juice and sugar until the sugar dissolves - then add it to the salad. Coat the beans well and let marinate for at least 1 hour, preferably several hours. Right before you serve, toss in the cilantro. Add more salt to taste if needed.
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5/5 (5)Total Time 2 hrs 10 minsCategory Appetizer, SaladCalories 325 per serving
- In a large bowl, combine the beans, corn, onion, bell peppers, and jalapeno pepper.Add all of the dressing ingredients to a small bowl or measuring cup and stir to combine well. Add as much as desired to the bean mixture (it should be well saturated) and toss to coat the ingredients well. Sprinkle with the cilantro or parsley and stir again.
- Cover and refrigerate for at least 2 hours before serving.It will keep well for several days if stored in an airtight container in the refrigerator.
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