Mexican Bean Salad

The carbohydrates and fiber in beans release slowly so they are great for diabetes and heart disease prevention

Recipe Yields: 8 Servings
Serving Size: 295g

Ingredients

  •  1 can black beans, rinsed & drained
  •  1 can kidney beans, drained
  •  1 can cannellini beans, drained and rinsed
  •  1 green bell pepper, chopped
  •  1 red bell pepper, chopped
  •  1 (10 oz.) package frozen corn kernels
  •  1 red onion, chopped
  •  1/3 cup olive oil
  •  1/2 cup red wine vinegar
  •  2 Tbsp. fresh lime juice
  •  1 Tbsp. lemon juice
  •  2 Tbsp. white sugar
  •  1 clove crushed garlic
  •  1/4 cup chopped fresh cilantro
  •  1/2 Tbsp. ground cumin
  •  1/2 Tbsp. ground black pepper
  •  1/2 tsp. chili powder

Directions

  1.  In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2.  In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, garlic, cilantro, cumin, and black pepper. Add chili powder.
  3.  Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold with whole-wheat pita halves on the side.

Nutrition Facts

Amount Per Serving
Calories 400
Total Fat 11g
Saturated Fat 2g
Protein 11g
Vitamin A 35%
Vitamin C 180%
Calcium 6%
Iron 20%