Mexican Four Bean Salad Food

MAMA'S FAMOUS BEAN SALAD

Mama's Famous Bean Salad image

Ever since I can remember, my mom has always made this bean salad for any sort of neighborhood party or cookout. It's simple, healthy, and so delicious!

Provided by Sarah Bond

Categories Appetizers Dips, Sauces, and Salsas Side Dishes

Time 10m

Number Of Ingredients 13

Ingredients

½ cup white vinegar (120 mL)
¼ cup vegetable oil (60 mL)
1 Tbsp sugar
2 tsp ground cumin
½ tsp salt
¼ tsp ground black pepper
2 15-oz cans pinto or kidney beans (drained and rinsed)
1 15-oz can black beans (drained and rinsed)
1 15-oz can corn (drained)
1 red bell pepper (diced)
½ medium red onion (seeded and diced)
2 jalapenos (seeded and finely chopped)
¼ cup fresh cilantro

Steps:

Dressing: Whisk together the Dressing ingredients. Set aside.
Salad: Toss together the Salad ingredients.
Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.

Nutrition Facts : ServingSize 0.5 cup, Calories 100 kcal, Carbohydrate 11.2 g, Protein 2.8 g, Fat 5.1 g, SaturatedFat 0.9 g, Sodium 314 mg, Fiber 2.8 g, Sugar 2.6 g

MEXICAN BEAN SALAD RECIPE

Mexican Bean Salad Recipe image

This Mexican Bean Salad is loaded with chopped fresh veggies, spices, cilantro, and a little honey and heat to add a punch of flavour to this hearty side dish.

Provided by Alisa Infanti | The Delicious Spoon

Categories Salad Side Dish

Time 25m

Number Of Ingredients 17

Ingredients

2 19 oz cans mixed beans (well rinsed and drained)
1 green bell pepper (chopped, seeds and stems removed)
1 red bell pepper (chopped, seeds and stems removed)
1 red onion (peeled and chopped)
1 garlic clove (peeled and diced)
2 cups frozen corn kernals
1/4 cup fresh cilantro (chopped)
1/2 cup olive oil
1/2 cup red wine vinegar
2 tbsp lime juice
1 tbsp lemon juice
2 tbsp honey
1 1/2 tsp sea salt
1 tbsp ground cumin
1/2 tbsp black pepper
1 tsp chili powder
1-2 dashes hot pepper sauce (optional)

Steps:

In a large bowl add beans, peppers, onion, corn, cilantro and garlic.
In a small bowl add olive oil, red, wine vinegar, lime juice, lemon juice, honey, salt, cumin, black pepper, chili powder and hot pepper sauce (optional). Whisk together until mixed well.
Pour dressing over bean and vegetable mixture. Mix well and chill. Serve cold.

Nutrition Facts : ServingSize 0.5 cup, Calories 249 kcal, Carbohydrate 37 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 449 mg, Fiber 8 g, Sugar 3 g, UnsaturatedFat 6.3 g

MEXICAN BEAN SALAD

Mexican Bean Salad image

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Steps:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

SKINNY MEXICAN BEAN SALAD

Skinny Mexican Bean Salad image

15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h15m

Yield 8

Number Of Ingredients 13

Ingredients

2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (11 oz) no-salt-added whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro
3 tablespoons white wine vinegar or cider vinegar
3 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

Nutrition Facts : Calories 191.6, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 1/2, Fiber 8.0 g, Protein 9.0 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 1198.7 mg, Sugar 2.6 g, TransFat 0 g

MEXICAN BEAN AND RICE SALAD

Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories Salad Grains Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

Ingredients

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Steps:

In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
Refrigerate salad for 1 hour, toss again, and serve.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g

MEXICAN BEAN SALAD

Mexican bean salad image

Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick

Provided by Good Food team

Categories Buffet, Dinner, Main course, Side dish, Snack, Starter, Supper

Time 20m

Number Of Ingredients 9

Ingredients

4 eggs
2 avocados , peeled and stoned
2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
small red onion , finely sliced
large bunch coriander , leaves only, roughly chopped
250g punnet cherry tomato , halved
bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
1 red chilli , deseeded and finely sliced
½ tsp cumin

Steps:

Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas.

Nutrition Facts : Calories 430 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.61 milligram of sodium

MEXICAN RICE & BEAN SALAD

Mexican rice & bean salad image

This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch

Provided by Good Food team

Categories Lunch, Main course

Time 35m

Number Of Ingredients 8

Ingredients

175g/6oz basmati and wild rice
400g can mixed bean salad , drained and rinsed
bunch spring onions , chopped
1 red pepper , deseeded and chopped
1 avocado , chopped
juice 1 lime , plus wedges to serve
1 tbsp Cajun spice mix
small bunch coriander , chopped

Steps:

Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.

Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein

MEXICAN BEAN SALAD

Mexican Bean Salad image

This is the perfect salad to take to a family reunion or potluck. It's colorful, keeps well and is full of flavor without being too spicy or vinegary. I think the Sun Vista brand of beans has the best flavor for this recipe. Passive cooking time is chill time.

Provided by puppitypup

Categories Black Beans

Time 2h

Yield 24 , 24 serving(s)

Number Of Ingredients 19

Ingredients

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can garbanzo beans
1 red onion, chopped
1 red pepper, chopped
1/4 cup chopped fresh cilantro (1 T if dried)
1 (10 ounce) package frozen corn
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed garlic
2 tablespoons sugar
1 tablespoon kosher salt (less if regular table salt)
1 teaspoon cumin
1 teaspoon fresh ground pepper
1 dash Tabasco sauce
2 dashes chili powder
1 avocado, diced

Steps:

Drain and rinse beans.
Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
In a small bowl, whisk together remaining ingredients except for the chili powder.
Pour dressing over beans and mix well.
Sprinkle a dash of chili powder over the top of the salad.
Cover and chill thoroughly.
Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
(Don't add the avocado until right before serving.).

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