Mexican Bean Salad

Mexican Bean Salad

Enjoy our vegetarian recipe Mexican Bean Salad by feastr. Ideal to lose weight. Balanced, quick, and very tasty.

Nutritional information:

Calories2176 kJ (520 kcal)
Protein24 g
Fat29 g
Carbohydrates33 g
Fiber14 g

Utensils:

cutting board, chef's knife, bowl

Recipe instructions:

1

In a colander, rinse and drain the beans and corn and put in a bowl.

  • 1⁄3 cup Kidney beans, canned
    1⁄3 cup Kidney beans, canned
  • 2.5 oz Green beans, canned
    2.5 oz Green beans, canned
  • ¼ cup Sweet corn, canned
    ¼ cup Sweet corn, canned
2

Slice the onion and cut the salad into bite-size pieces. Dice the pepper and add everything to the bowl.

  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
  • 1 Romaine lettuce (~ 4.2 oz)
    1 Romaine lettuce (~ 4.2 oz)
  • ½ Bell pepper, yellow (~ 2.5 oz)
    ½ Bell pepper, yellow (~ 2.5 oz)
3

Chop the garlic finely. Add the lime juice and garlic to a bowl.

  • ½ Garlic clove (~ 0.1 oz)
    ½ Garlic clove (~ 0.1 oz)
  • ½ Lime, organic (~ 0.7 oz)
    ½ Lime, organic (~ 0.7 oz)
4

Add the ingredients listed below, mix well. Drizzle the dressing over the salad and toss lightly until coated evenly.

  • 2 tsp Olive oil
    2 tsp Olive oil
  • 1 ⁠½ tsp Honey
    1 ⁠½ tsp Honey
  • ½ tsp Cumin, ground
    ½ tsp Cumin, ground
  • ½ tsp Crushed pepper
    ½ tsp Crushed pepper
5

Mix thoroughly, season with salt and pepper and top with the grated cheese.

  • Salt
    Salt
  • Black pepper
    Black pepper
  • ¼ cup Gouda, grated (or Cheddar)
    ¼ cup Gouda, grated (or Cheddar)
6

Enjoy your meal!