Mexican · side dish

Mexican Bean Salad

Name: Mexican Bean Salad
Cook time: 45 min
Total time: 45 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 2 (15 oz.) cans black beans, drained; 4 tablespoons cider vinegar; 1/2 cup chopped fresh cilantro; 2 cups fresh or frozen (thawed) corn kernels; 1 Clove Garlic; 1 green bell pepper, chopped; 1/2 cup Green Onions -- Chopped; 1 teaspoon ground coriander; 1/4 teaspoon Ground Cumin; 2 jalapeno peppers, seeded and minced; 1 cup chopped jicama; 1 Juice of lime; 2 plum tomatoes, seeded and chopped; 1 teaspoon salt; 1 yellow bell pepper, chopped

“The recipe Mexican Bean Salad can be made in about 45 minutes. This recipe serves 16. One portion of this dish contains approximately 4g of protein, 0g of fat, and a total of 76 calories. For 45 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of ground coriander, jicama, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person has made this recipe and would make it again. It works well as a Mexican side dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Similar recipes include Three Bean Mexican Corn Black Bean Salad, Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish, and Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish.”

total: 45 min
effort: Easy
serves: 16
ratings: New

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Ingredients

Serves 16

Black beansdrained30 oz
Cider vinegar4 tbsp
Cilantro½ cup
Corn kernelsthawed2 cups
Garlic1 clove
Bell pepperchopped1
Green onions½ cup
Ground coriander1 tsp
Ground cumin¼ tsp
Jalapeno peppersseeded and minced2
Jicama1 cup
Juice of lime1
Plum tomatoesseeded and chopped2
Salt1 tsp
Bell pepperchopped1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Combine the vinegar, lime juice, garlic, jalapeno peppers, cumin, coriander and salt in small mixing bowl and whisk until combined.Set aside.
2
Combine the beans, corn, tomatoes, bell peppers, jicama, green onions, and cilantro in large mixing bowl.
3
Pour the reserved mixture over and toss to coat.Chill for at least 30 minutes prior to serving.