Mexican bean salad
430 cals, 15p, 34c, 20f (per meal)
1 can (439g)
1 can(s) (439g)
1/2 cup (120mL)
1/2 cup (120mL)
2 tbsp (30mL)
1 tbsp (18g)
1 clove (3g)
1/2 tbsp (3g)
4 dash (1g)
1/2 tbsp, ground (3g)
1 can (448g)
2 cup, chopped (298g)
1 11oz can (190g)
1 medium (2-1/2" dia) (110g)
1
In a large bowl, combine beans, bell peppers, corn, and onion.
2
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, salt, garlic, cumin, and black pepper. Season to taste with chili powder.
3
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.