"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mexican Spicy Bean Salad Recipe

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This recipe for Mexican Spicy Bean Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons SPLENDAŽ No Calorie Sweetener, Granulated
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions:
Directions:
Directions
1 In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2 In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, SPLENDAŽ Granulated Sweetener, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3 Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Info (per serving)
Calories 330 | Calories from Fat 130 | Fat 15g (sat 2g) | Cholesterol 0mg | Sodium 1220mg | Carbohydrate 40g | Fiber 11g | Sugar 5g | Protein 11g

 

 

 

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