Mexican Bean Salad

Name: Mexican Bean Salad
Yield: 3 servings
Ingredients: 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can cannellini beans, drained and rinsed; 1 (15 ounce) can kidney beans, drained and rinsed; 1/2 tsp chili powder; 6 ounces frozen corn kernels; 1/4 cup extra virgin olive oil; 1/4 cup chopped fresh cilantro; 1/2 tsp garlic powder; 1 tbsp ground cumin; 2 tbsp honey; 2 jalapeños, chopped (ribs and seeds removed for less heat); 3 tbsp fresh lime juice; 1 orange bell pepper, chopped; 1 tsp freshly cracked black pepper; 1 red bell pepper, chopped; 1/2 cup red wine vinegar; 1/2-3/4 tsp salt

Cook: -1 min

Prep: -1 min

Ready: 45 min

Servings: 3 servings

Calories: 692.18

Ingredients

1 1 (15 ounce) can black beans, drained and rinsed
2 1 (15 ounce) can kidney beans, drained and rinsed
3 1 (15 ounce) can cannellini beans, drained and rinsed
4 1 orange bell pepper, chopped
5 1 red bell pepper, chopped
6 6 ounces frozen corn kernels
7 2 jalapeños, chopped (ribs and seeds removed for less heat)
8 1/4 cup extra virgin olive oil
9 1/2 cup red wine vinegar
10 3 tbsp fresh lime juice
11 2 tbsp honey
12 1/2-3/4 tsp salt
13 1/2 tsp garlic powder
14 1/4 cup chopped fresh cilantro
15 1 tbsp ground cumin
16 1 tsp freshly cracked black pepper
17 1/2 tsp chili powder

Directions

1
Could not detect instructions

Nutrition per serving

692.18 Calories

102.91g Carbs

29.13g Protein

20.85g Fat

Allergens

milk egg fish tree nuts wheat soy peanuts sesame

Mexican Bean Salad

Directions

Nutrition per serving

Tags

Allergens