A good potluck recipe!
If I remember right, I gave you a black bean/rice salad last year, but I have found another bean salad I like even better! I recently celebrated a birthday and my oldest son, Jason, gave me a subscription to a cooking magazine called ALLRECIPES. I told him how much I enjoyed it and he said, “It was one of those deals where if you subscribe for one, you get another one free...you got the free one!” Now that sort of took the wind out of my sails, but it’s the thought that counts!
This bean salad comes from the first issue I received. So far, the magazine looks like it features many veggie, lighter, low calorie side recipes. I have never been crazy about beans/ legumes, but I know they are high in protein and good for you.
This salad is like a meal in itself; it even helps me like eating beans. I think cooked rice would be a good addition, preferably brown rice if you want more fiber and a really healthy dish. You could adjust the seasonings to your liking. I made it like the recipe was written and am making it for the second time! A good potluck summer picnic recipe!
Mexican Bean Salad:
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz ) can cannellini beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 oz) package frozen corn, thawed
1 red onion, chopped
1/2 cup red-wine vinegar
1/2 cup olive oil
2 Tbsp fresh lime juice
1 Tbsp lemon juice
2 Tbsp sugar
1 Tbsp salt
1 clove garlic, crushed
1/2 cup chopped fresh cilantro
1/2 Tbsp ground cumin
1/2 Tbsp black pepper
1 dash hot pepper sauce
1/2 tsp chili powder
In a large bowl, combine beans, bell peppers, corn and onion. In a small bowl, whisk together olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce and chili powder. Pour dressing over the chopped veggies, mix well, chill thoroughly and serve cold. 1 1/4 cups = 334 calories. The beans absorb the dressing as the salad chills. This keeps in the fridge for several days. Have a great week!
If I remember right, I gave you a black bean/rice salad last year, but I have found another bean salad I like even better! I recently celebrated a birthday and my oldest son, Jason, gave me a subscription to a cooking magazine called ALLRECIPES. I told him how much I enjoyed it and he said, “It was one of those deals where if you subscribe for one, you get another one free...you got the free one!” Now that sort of took the wind out of my sails, but it’s the thought that counts!
This bean salad comes from the first issue I received. So far, the magazine looks like it features many veggie, lighter, low calorie side recipes. I have never been crazy about beans/ legumes, but I know they are high in protein and good for you.
This salad is like a meal in itself; it even helps me like eating beans. I think cooked rice would be a good addition, preferably brown rice if you want more fiber and a really healthy dish. You could adjust the seasonings to your liking. I made it like the recipe was written and am making it for the second time! A good potluck summer picnic recipe!
Mexican Bean Salad:
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz ) can cannellini beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 oz) package frozen corn, thawed
1 red onion, chopped
1/2 cup red-wine vinegar
1/2 cup olive oil
2 Tbsp fresh lime juice
1 Tbsp lemon juice
2 Tbsp sugar
1 Tbsp salt
1 clove garlic, crushed
1/2 cup chopped fresh cilantro
1/2 Tbsp ground cumin
1/2 Tbsp black pepper
1 dash hot pepper sauce
1/2 tsp chili powder
In a large bowl, combine beans, bell peppers, corn and onion. In a small bowl, whisk together olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce and chili powder. Pour dressing over the chopped veggies, mix well, chill thoroughly and serve cold. 1 1/4 cups = 334 calories. The beans absorb the dressing as the salad chills. This keeps in the fridge for several days. Have a great week!
RSS Feed