Mexican Three Bean Salad

BELLE OF THE KITCHEN(2)
Carol M.: "Delicious! Dressing was perfect!" Read More
19Ingredients
3Hours
340Calories

Ingredients

US|METRIC
  • 15 ounces black beans (drained and rinsed)
  • 15 ounces kidney beans (drained and rinsed)
  • 15 ounces cannellini beans (drained and rinsed)
  • 15 ounces corn (drained)
  • 1/2 green bell pepper (large, chopped)
  • 1/2 red bell pepper (large, chopped)
  • 1 cup red onion (chopped)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon lemon juice
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon salt
  • 1 clove garlic (minced)
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon chili powder
  • ground black pepper (fresh, to taste)
  • avocado (diced)
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    NutritionView More

    340Calories
    Sodium25% DV590mg
    Fat14% DV9g
    Protein35% DV18g
    Carbs18% DV53g
    Fiber68% DV17g
    Calories340Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium590mg25%
    Potassium1030mg29%
    Protein18g35%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber17g68%
    Sugars6g12%
    Vitamin A6%
    Vitamin C80%
    Calcium10%
    Iron25%

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

    Reviews(2)

    Carol M. 2 years ago
    Delicious! Dressing was perfect!
    Alicia G. 3 years ago
    Fantastic side dish. I didn't have avocado or cannellini beans on hand, but still loved how it came together.

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