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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (210g) Recipe makes 10 servings |
||
| Calories 223 | ||
| Calories from Fat 60 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 390mg | 16% | |
| Potassium 505mg | 14% | |
| Total Carbohydrate 33.6g | 11% | |
| Dietary Fiber 8.8g | 35% | |
| Sugars 2.5g | ||
| Protein 9.4g | 18% | |
Ingredients
- 1 (15 1/2 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
- 2 celery ribs, sliced
- 1 medium red onion, diced
- 1 medium tomato, diced
- 1 cup frozen corn, thawed
DRESSING
- 3/4 cup thick & chunky salsa
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt (optional)
- 1/2 teaspoon ground cumin
Directions
1
In a bowl, combine beans, celery, onion, tomato and corn.2
In a small bowl, combine dressing ingredients; mix well.3
Pour over the bean mixture; toss to coat.4
Cover and chill for at least 2 hours.
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- Course > Salads
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- Main Ingredient > Vegetables
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
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Featured Reviews for This Recipe
From: Beth A.
On Sep 2, 2008
I've made this many times, and it's always a big hit. Especially a good dish to take to potlucks or get-togethers. So easy to throw together in no time, and very tasty!
From: ladyfingers
On Jun 25, 2008
Have been making this wonderful bean salad for years. It is hearty, so tasty and a welcome change from the typical sweet three-bean variety.
From: JackieOhNo!
On Jan 23, 2008
Super tasty and super easy. It's great to bring for lunch, since it's packed with protein and loaded with flavor. I didn't change a thing.
From: winkki
On Apr 1, 2007
I made this for a vegetarian potluck. It went together quickly (I had to sub a can of corn for the frozen) and was wonderfully colorful. I used a chipotle chili powder which lent a nice smoky flavor, too, and then garnished with chopped cilantro and green onion. I think next time I might drain it after chilling, though, and transfer to a serving dish as it was rather 'juicy' once the dressing sat for a bit. Leftovers would make good burrito filling or a nice side with fajitas. Shredded cheese, sour cream, diced avocado - all these would make wonderful toppings for the salad, too. The kids all loved this as much as the adults, so I know we'll be making it often. Thanks so much for posting, yooper!
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