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Bean Salad Recipe

Recipe by: HEATHERANNE23

"A spicy bean salad that can also be used as a topping for tostadas."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In1 h 15 m
  • 1Pour beans into a colander, and rinse under running water.
  • 2In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.
Ingredients
  • 8 servings
  • 238 cals
  • 1 (14.5 ounce) can black beans
  • 1 (14.5 ounce) can dark red kidney beans
  • 1 (15 ounce) can garbanzo beans
  • 1 (14.5 ounce) can pinto beans
  • 1 (10 ounce) package frozen corn kernels, thawed
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin
  • 2 tablespoons chili powder
  • 1 teaspoon lime juice
  • 1 (8 ounce) jar chunky salsa
  • 1 pinch dried parsley
Nutrition

Amount per serving ( 5 total)

  • Calories:
    238
    12%
  • Fat:
    3.6
    6%
  • Carbs:
    42.7
    14%
  • Protein:
    11.9
    24%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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