Mexican black bean salad

AuthorBeth NansonCategory

This refreshing, filling bean dish is perfect for those hot summer days! Beans are not only delicious, but come packed with protein and fibre. This recipe is guaranteed to be quick, easy, and one you will want to make again and again. It’s also vegan, for those transitioning to a more plant-based diet.

Yields4 Servings
Prep Time15 minsTotal Time15 mins

Ingredients
 1 15 oz can black beans, rinsed and drained
 1 15 oz can chickpeas, rinsed and drained
 1 12 oz can of corn, rinsed and drained
 1 red pepper, chopped
 1 small jalapeno
  cup red onion, chopped
 2 tbsp parsley or cilantro
 ¼ cup olive oil
 Juice of two limes
 1 clove garlic, minced
 1 tsp cumin
 Salt and pepper to taste

Instructions
1

Add black beans, chickpeas, corn, red pepper, jalapeno pepper, red onion, and parsley/cilantro to a large bowl.

2

In a small bowl, mix together the olive oil, lime juice, garlic, cumin, and salt and pepper.

3

Add this dressing to the bean dish.

4

Let sit in the fridge for 30 minutes before serving.

5

Enjoy!

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 490
% Daily Value *
Total Fat 18g28%
Saturated Fat 2g10%
Sodium 812mg34%
Potassium 777mg23%
Total Carbohydrate 70g24%
Dietary Fiber 20g80%
Sugars 10g
Protein 18g36%

Calcium 140%
Iron 20%
Phosphorus 302%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 1 15 oz can black beans, rinsed and drained
 1 15 oz can chickpeas, rinsed and drained
 1 12 oz can of corn, rinsed and drained
 1 red pepper, chopped
 1 small jalapeno
  cup red onion, chopped
 2 tbsp parsley or cilantro
 ¼ cup olive oil
 Juice of two limes
 1 clove garlic, minced
 1 tsp cumin
 Salt and pepper to taste

Directions

Instructions
1

Add black beans, chickpeas, corn, red pepper, jalapeno pepper, red onion, and parsley/cilantro to a large bowl.

2

In a small bowl, mix together the olive oil, lime juice, garlic, cumin, and salt and pepper.

3

Add this dressing to the bean dish.

4

Let sit in the fridge for 30 minutes before serving.

5

Enjoy!

Mexican bean salad