Bean Salad

A spicy bean salad that can also be used as a topping for tostadas.

Original recipe makes 8 serving

Ingredients

1 (14.5 ounce) can black beans
1 (14.5 ounce) can dark red kidney beans
1 (15 ounce) can garbanzo beans
1 (14.5 ounce) can pinto beans
1 (10 ounce) package frozen corn kernels, thawed
1 tablespoon vegetable oil
1 teaspoon cumin
2 tablespoons chili powder
1 teaspoon lime juice
1 (8 ounce) jar chunky salsa
1 pinch dried parsley

  • PREP

    15 mins

  • READY IN

    1 hr 15 mins

Directions

  1. Pour beans into a colander, and rinse under running water.
  2. In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.

Nutrition

Calories: 238 kcal
Carbohydrates: 42.7 g
Cholesterol: 0 mg
Fat: 3.6 g
Fiber: 12.7 g
Protein: 11.9 g
Sodium: 755 mg

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