How to Make Mexican Bean Salad | Allrecipes.com

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and chickpeas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and vegetable oil is usually cheaper.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onions provide a milder flavor and white onions are often less costly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good substitute and vinegar is often more affordable.

Chop 2 bell peppers (1 green, 1 red).

Chop 1 red onion.

Crush 1 clove of garlic.

Chop enough fresh cilantro to make 1/4 cup.

Juice 2 limes to make 2 tbsp of juice.

Squeeze enough lemon to make 2 tsp of juice.

In a large bowl, combine 1 (15 oz) can of black beans (drained and rinsed), 1 (15 oz) can of red kidney beans (drained and rinsed), and 1 (15 oz) can of cannellini beans (drained and rinsed).

Add the chopped red and green bell peppers, 1 (10 oz) package of frozen corn kernels, and the chopped red onion to the bowl.

In a small bowl, add 1/2 cup of olive oil, 1/2 cup of red wine vinegar, 2 tbsp of lime juice, 2 tsp of lemon juice, 2 tbsp of white sugar, 1 tsp of salt, the crushed garlic, 1/2 tbsp of ground cumin, 1/4 cup of chopped cilantro, and 1/2 tbsp of ground black pepper. Season with hot sauce and 1/2 tsp of chili powder.

Whisk the dressing mixture together.

Pour the dressing over the salad and gently blend thoroughly using a rubber spatula to avoid mashing the beans.

Chill the dressed salad thoroughly before serving.

Stir again before serving and serve cold.

Cooking Techniques

Equipment Needed

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Dietary