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Mexicali Bean Salad

Contributed by: Bob's Red Mill Natural Foods

A delightfully fresh salad with sweet corn kernels and cilantro.

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

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

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Products Used in this Recipe

Red Kidney Beans
 Grains Beans Seeds
Red Kidney Beans
View Details »
Black Turtle Beans
 Grains Beans Seeds
Black Turtle Beans
View Details »
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Nutritional Information

Serving Size: 1 Serving (226g) Amount Per
Serving 		% Daily
Value
Calories 190  
Calories from Fat 0  
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat g %
Cholesterol g %
Sodium 600mg 25%
Potassium g %
Total Carbohydrate g %
Dietary Fiber 10g 40%
Sugars 3g 0%
Protein 9g 18%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.