Skinny Mexican Bean Salad Recipes

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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

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 WITH CORN



Skinny Mexican Bean Salad with Corn image

Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that's perfectly light. Great for summertime potlucks, picnics, lunch, or a meatless dinner

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 3h5m

Number Of Ingredients 16

one 15.25-ounce can black beans, drained and rinsed (I used no-salt added)
one 15.25-ounce can dark kidney beans, drained and rinsed (I used 50% reduced sodium)
one 15.25-ounce can corn, drained and rinsed (I used no-salt added; fresh or frozen corn may be substituted)
1 cup grape or cherry tomatoes, halved if desired
3/4 cup red bell peppers, diced small
3/4 cup queso fresco, diced small (another cheese may be substituted)
1/2 cup green onions, sliced into thin rounds
1/3 cup fresh cilantro, finely minced, or to taste
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1 to 2 tablespoon agave or honey
1 tablespoon chili powder, or to taste
1 teaspoon cumin, or to taste
3/4 teaspoon kosher salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste

Steps:

  • To a large bowl, add all ingredients and stir to combine; set aside.
  • To a medium bowl, add all ingredients, whisk to combine, pour over salad, and toss to combine.
  • Taste salad, check for seasoning balance, and make any necessary flavor adjustments, i.e. more salt, pepper, vinegar, honey, etc. and add as desired.
  • Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled.

Nutrition Facts : Calories 460 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 15 grams fat, Fiber 14 grams fiber, Protein 20 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1240 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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

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

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