Mexican Bean Salad

Name: Mexican Bean Salad
Prep time: 1 min
Cook time: 45 min
Yield: 16 servings
Ingredients: 1 green bell pepper, chopped; 1 yellow bell pepper, chopped; 2 (15 oz.) cans black beans, drained; 4 tablespoons cider vinegar; 1/2 cup chopped fresh cilantro; 2 cups fresh or frozen (thawed) corn kernels; 1 Clove Garlic; 1/2 cup Green Onions -- Chopped; 1 teaspoon ground coriander; 1/4 teaspoon Ground Cumin; 2 jalapeno peppers, seeded and minced; 1 cup chopped jicama; 1 Juice of lime; 2 plum tomatoes, seeded and chopped; 1 teaspoon salt

Ready: 45 min

Servings: 16 servings

Calories: 75.58

Ingredients

1 2 (15 oz.) cans black beans, drained
2 4 tablespoons cider vinegar
3 1/2 cup chopped fresh cilantro
4 2 cups fresh or frozen (thawed) corn kernels
5 1 Clove Garlic
6 1 green bell pepper, chopped
7 1/2 cup Green Onions -- Chopped
8 1 teaspoon ground coriander
9 1/4 teaspoon Ground Cumin
10 2 jalapeno peppers, seeded and minced
11 1 cup chopped jicama
12 1 Juice of lime
13 2 plum tomatoes, seeded and chopped
14 1 teaspoon salt
15 1 yellow bell pepper, chopped

Directions

1
Combine the vinegar, lime juice, garlic, jalapeno peppers, cumin, coriander and salt in small mixing bowl and whisk until combined.Set aside.
2
Combine the beans, corn, tomatoes, bell peppers, jicama, green onions, and cilantro in large mixing bowl.
3
Pour the reserved mixture over and toss to coat.Chill for at least 30 minutes prior to serving.

Nutrition per serving

75.58 Calories

14.72g Carbs

4.19g Protein

0.5g Fat

Allergens

milk egg fish wheat soy shellfish peanuts sesame

Mexican Bean Salad

Directions

Nutrition per serving

Tags

Allergens