TEX-MEX BEAN SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tex-Mex Bean Salad image

My father-in-law's recipe, this salad is both pretty and packed with protein. It's also convenient since it uses a variety of canned beans. It's more flavorful when prepared the night before.-Christi Gillentine, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) red beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
4 green onions, sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 9g fiber), Protein 12g protein.

Huzaifa Umair (MR JHELUMI)
[email protected]

This salad is a great way to get your daily dose of vegetables. It's also a great make-ahead dish.


Ferdos Sor
[email protected]

I've made this salad several times and it's always a hit. It's the perfect potluck dish.


Naeem Anjum
[email protected]

This salad is so refreshing and flavorful. I love the combination of sweet corn, black beans, and tomatoes.


Arfin Raj
[email protected]

This salad is a great way to use up leftover grilled chicken or steak. I also like to add some chopped avocado for a creamy texture.


eugene ross
[email protected]

I've been making this salad for years and it's always a hit. It's the perfect summer side dish.


arnab sutradhar
[email protected]

This salad is a great way to get your kids to eat their veggies. My kids love the sweet corn and black beans.


kajol chanda
[email protected]

I love that this salad is so versatile. You can add or remove ingredients to suit your taste. I often add some chopped bell pepper or jalapeño for a bit of spice.


Bandile Mkwane
[email protected]

This salad is a great way to use up leftover beans and corn. It's also a great make-ahead dish, which is perfect for busy weeknights.


Hanifa Abba
[email protected]

I've made this salad several times and it's always a hit. It's so easy to make and it's always fresh and delicious.


Alitubera Bella
[email protected]

This is a great recipe for a healthy and delicious salad. I love the combination of textures and flavors.


Moha Ali
[email protected]

I love this salad! It's so easy to make and it's always a crowd-pleaser. I usually add some chopped cilantro and a bit of lime juice to give it an extra burst of flavor.


Cherie Sweigart
[email protected]

This salad was a hit at my last party! Everyone raved about it. I will definitely be making it again.


Liesa Elliott
[email protected]

I made this salad for my family and they loved it! It's a great way to get your daily dose of veggies and it's also really filling. I would definitely recommend this recipe.


Mirha Beta
[email protected]

This Tex-Mex bean salad is a refreshing and flavorful dish that's perfect for a summer party or potluck. The combination of black beans, corn, tomatoes, and avocado is a classic, and the dressing adds a nice tangy kick. I followed the recipe exactly