Best 5 Skinny Mexican Bean Salad Recipes
Skinny Mexican Bean Salad is a vibrant and flavorful dish that combines the freshness of vegetables with the zesty flavors of Mexican spices. It's a perfect dish for those looking for a healthy and delicious meal. This colorful salad is packed with nutrient-rich ingredients like black beans, corn, tomatoes, and bell peppers, all tossed in a tangy and light dressing. It's a versatile dish that can be served as a main course or a side dish, and is sure to be a hit with family and friends.
Here are our top 5 tried and tested recipes!
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
MEXICAN BEAN SALAD
This is the perfect salad to take to a family reunion or potluck. It's colorful, keeps well and is full of flavor without being too spicy or vinegary. I think the Sun Vista brand of beans has the best flavor for this recipe. Passive cooking time is chill time.
Provided by puppitypup
Categories Black Beans
Time 2h
Yield 24 , 24 serving(s)
Number Of Ingredients 19
Steps:
- Drain and rinse beans.
- Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
- In a small bowl, whisk together remaining ingredients except for the chili powder.
- Pour dressing over beans and mix well.
- Sprinkle a dash of chili powder over the top of the salad.
- Cover and chill thoroughly.
- Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
- (Don't add the avocado until right before serving.).
SKINNY MEXICAN BEAN SALAD WITH CORN
Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that's perfectly light. Great for summertime potlucks, picnics, lunch, or a meatless dinner
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 3h5m
Number Of Ingredients 16
Steps:
- To a large bowl, add all ingredients and stir to combine; set aside.
- To a medium bowl, add all ingredients, whisk to combine, pour over salad, and toss to combine.
- Taste salad, check for seasoning balance, and make any necessary flavor adjustments, i.e. more salt, pepper, vinegar, honey, etc. and add as desired.
- Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled.
Nutrition Facts : Calories 460 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 15 grams fat, Fiber 14 grams fiber, Protein 20 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1240 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SKINNY MEXICAN BEAN SALAD
15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
- Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Nutrition Facts : Calories 191.6, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 1/2, Fiber 8.0 g, Protein 9.0 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 1198.7 mg, Sugar 2.6 g, TransFat 0 g
MEXICAN BEAN SALAD
Make and share this Mexican Bean Salad recipe from Food.com.
Provided by Graybert
Categories Black Beans
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper.
- Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well.
- Chill thoroughly, and serve cold.
Tips:
- For the best flavor, use fresh, ripe tomatoes and corn. If fresh produce is not available, you can substitute canned or frozen vegetables.
- Be sure to drain and rinse the black beans and corn before adding them to the salad. This will help to remove any excess starch and salt.
- Feel free to add other vegetables to the salad, such as bell peppers, onions, or cucumbers.
- If you want a spicier salad, add a jalapeño pepper or some chili powder.
- Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
This Skinny Mexican Bean Salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and refreshing salad, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love