This Mexican beans and corn salad is a very colourful, spicy and refreshing salad and is a perfect salad to take to a family reunion party or potluck. It’s colorful, keeps well and is full of flavor, yet not too spicy or vinegary. Passive cooking time is chill time. This salad is surely not one to leave your tummy grumbling, this filling salad hits the spot and has a spicy kick.
|Serves||Preparation Time||Cooking Time|
|3 People||15 Minutes||45 Minutes|
- 1/4 cup black beans, cooked
- 1/4 cup red kidney beans(rajma), cooked
- 1/4 cup cannellini (white) beans,cooked
- 1/4 green bell pepper, chopped
- 1/4 red bell pepper, chopped
- 1/4 cup fresh or frozen corn kernels
- 1/4 red onion, chopped
- 2 tsp(teaspoon) olive oil
- 2 tsp red wine vinegar
- 2 tsp fresh lime juice
- 1 tsp lemon juice
- 1 tsp brown sugar
- 1 tsp salt
- 1 clove crushed garlic
- few sticks chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 dash hot pepper sauce
- 1/2 tsp chili powder
Soak all beans separately overnight.
Cook all beans in a pressure cooker for 30 minutes.
In a large bowl, mix beans, bell peppers, fresh or frozen corn, and red onion.
In a small bowl, whisk together all the other ingredients.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
|Calories||310||Calories from Fat||40|
|Total Fat||4.5 g 11%||Saturated Fat||0.7 g 5%|
|Trans Fat||0.0 g||Cholesterol||0 mg 0%|
|Sodium||512 mg 21%||Potassium||1175 mg 34%|
|Total Carbohydrate||51.5 g 17%||Dietary Fiber||15.1 g 60%|
|Sugars||3.1 g||Protein||18.3 g|
|Vitamin A||3%||Vitamin C||18%|
|Calcium||10 %||Iron||31 %|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.