and Mexican Bean Salad: Bean Salad Recipes

Ingredients

  • 1 can (19-oz/540-mL) black or kidney beans
  • 1 can (19-oz/540-mL) romano beans
  • 1 cup (250 mL) cooked corn kernels
  • 1/2 cup (125 mL) thinly sliced onion
  • Half sweet red pepper, chopped
  • 4 black olives, sliced
  • 2 tbsp (25 mL) chopped fresh coriander or parsley
  • Dressing:
  • 1/3 cup (75 mL) lemon juice
  • 2 tbsp (25 mL) vegetable oil
  • 2 tsp (10 mL) granulated sugar
  • 1/4 tsp (1 mL) salt
  • pinch pepper

Cooking Instructions

  1. Drain and rinse black and romano beans; drain again and place in bowl. Add corn, onion, red pepper and olives.
  2. Dressing: In small bowl, whisk together lemon juice, oil, sugar, salt and pepper; pour over bean mixture. Sprinkle with coriander; toss to coat.
Nutritional information
Per serving: about 250 calories - 12 g protein - 6 g fat - 39 g carbohydrate - very high source of fiber

Try it With:
Easy Fish Tacos

Related Recipes:
Pasta and Bean Salad

Related Recipes & Articles:
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