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Home » Recipes » Mexicali Bean Salad
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Mexicali Bean Salad

A delightfully fresh salad with sweet corn kernels and cilantro.

  • 1/2 cup Red Wine Vinegar
  • 1 cup Red Kidney Beans cooked
  • 3 oz Salsa (Mild)
  • 2 Garlic cloves, minced
  • 1 Tbsp Parsley Flakes
  • 1/8 tsp Ground Cumin
  • 1/4 tsp Chili Powder
  • 1 Tbsp Olive Oil
  • 1 cup Corn Kernels fresh, frozen or canned
  • 1/2 cup Cilantro (fresh)
  • 1/4 cup Red Onion sliced
  • 1 cup Black Turtle Beans cooked

Directions

Follow basic bean recipe for cooking raw beans.

Combine salsa, garlic, parsley, cumin and chili powder. Add red wine vinegar, blend well. Reserve at room temperature.

Combine black beans, kidney beans, corn and cilantro in a large bowl. Mix to blend. Add reserved dressing and toss.

In boiling water blanch red onion for one minute. Remove from heat; plunge into cold water and drain. Combine onions with salad and toss. Chill well.

Yield: 4-6 servings


Mexicali Bean Salad

Rating

*****

Products Used in this Recipe

Grains Beans Seeds
Red Kidney Beans

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Grains Beans Seeds
Black Turtle Beans

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Ratings & Comments (1)

5 Stars  100%  1
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*****

1 Review

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*****
Rosemary February 22, 2014
Great combo, love the bean misture. Nice for a side dish or just a quick lunch

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