Mexican Salad recipe

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Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
3 cups frozen corn kernels
½ onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 roma (plum) tomato, diced
½ cup olive oil
3 tablespoons fresh lime juice
½ teaspoon honey
1 teaspoon ground black pepper
salt to taste

Nutrition Info

312.1 calories
carbohydrate: 35.1 g
cholesterol: : -
fat: 17 g
fiber: 7.5 g
protein: 7.8 g
saturatedFat: 2.3 g
servingSize: -
sodium: 309 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit 1 hour before serving.

Recipe Yield

6 to 8 servings

Recipe Note

This very refreshing salad also works well as an addition to traditional tacos and quesadillas.

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