Mexicali Bean Salad

Mexicali Bean Salad

A delightfully fresh salad with sweet corn kernels and cilantro, Mexicali Bean Salad is the perfect protein punch for your next meal.
Servings
4 servings
Prep time
15 minutes
Cook time
n/a
Passive time
1 minute

Ingredients

  • 1 cup Red Kidney Beans cooked
  • 1 cup Black Turtle Beans cooked
  • 3 oz Salsa
  • 2 Garlic Cloves minced
  • 1 Tbsp Dried Parsley Flakes
  • 1/8 tsp Ground Cumin
  • 1/4 tsp Chili Powder
  • 1/2 cup Red Wine Vinegar
  • 1 cup Corn Kernels fresh, frozen and defrosted, or canned
  • 1/2 cup Cilantro (fresh)
  • 1/4 cup Red Onion sliced
  • Boiling Water as needed

Instructions

  1. Follow basic bean recipe for cooking raw beans.
  2. Combine salsa, garlic, parsley flakes, cumin, and chili powder. Add red wine vinegar, blend well. Reserve at room temperature.
  3. Combine kidney beans, black beans, corn, and cilantro in a large bowl. Mix to blend. Add reserved dressing and toss.
  4. 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.

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