Best 2 Skinny Mexican Bean Salad Recipes

Craving a vibrant, refreshing, and guilt-free salad? Look no further than this Skinny Mexican Bean Salad, bursting with bold flavors and textures. This colorful dish combines protein-packed beans, crisp vegetables, tangy dressing, and a hint of spice, making it a perfect side or main course for any occasion.

Discover a symphony of flavors in this delightful salad, where black beans, corn, tomatoes, cucumber, and red onion come together in a lively dance. A zesty dressing made with lime juice, cilantro, and jalapeno adds a refreshing kick, while a sprinkle of cotija cheese brings a savory finish.

This Skinny Mexican Bean Salad not only tantalizes your taste buds but also nourishes your body with a wealth of nutrients. The beans provide a hearty dose of protein and fiber, while the vegetables offer an array of vitamins, minerals, and antioxidants. Each bite is a celebration of wholesome ingredients, leaving you feeling satisfied and energized.

So, embark on a culinary adventure with this Skinny Mexican Bean Salad, a vibrant and flavorful dish that aligns perfectly with a healthy lifestyle. Its ease of preparation and versatility make it a perfect choice for busy weeknights, potlucks, or picnics. Embrace the vibrant flavors of Mexico with this guilt-free salad that promises to be a hit among family and friends.

Let's cook with our recipes!

SKINNY MEXICAN BEAN SALAD

Skinny Mexican Bean Salad image

15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h15m

Yield 8

Number Of Ingredients 13

Ingredients

2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (11 oz) no-salt-added whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro
3 tablespoons white wine vinegar or cider vinegar
3 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

Nutrition Facts : Calories 191.6, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 1/2, Fiber 8.0 g, Protein 9.0 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 1198.7 mg, Sugar 2.6 g, TransFat 0 g

MEXICAN BEAN SALAD

Mexican Bean Salad image

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19

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
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Steps:

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

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

Tips:

For a creamier salad, mash some of the beans before mixing them with the other ingredients.
Add some chopped cilantro or parsley for extra freshness.
If you like a spicy salad, add a teaspoon or two of chili powder or cayenne pepper.
For a more substantial salad, add some cooked quinoa or rice.
Serve the salad with a dollop of sour cream or yogurt, if desired.

Conclusion:

This skinny Mexican bean salad is a healthy and delicious side dish or main course. It's packed with protein, fiber, and vitamins, and it's low in calories and fat. The salad is also very easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying meal, give this skinny Mexican bean salad a try!