Mexican Bean Salad

Makes: 
8 servings, about 1 cup each
Utensil: 
Saladmaster Food Processor
small mixing bowl
large mixing bowl
Rate Recipe: 
Contributed By: 
D'Gusto
Authorized Saladmaster Dealer, www.d-gusto.com

Ingredients

Recipe Description: 

Are you looking for a cold salad with a variety of ingredients? This vegetarian recipe combines bell peppers, tomatoes, corn and onions with two types of beans, giving it a delectable flavor while providing plenty of fiber. And in using the Saladmaster Machine, your preparation time is reduced!

Salad
1 12
cups
cooked black beans
(258
g)
1 12
cups
cooked white beans
(268
g)
1
green bell pepper, processed, use Cone #3 or #4
1
red bell pepper, processed, use Cone #3 or #4
2
cups
frozen corn
(272
g)
1
firm tomato, diced, or processed, use Cone #3
1
red onion, strung, use Cone #2

Dressing

14
cup
extra virgin olive oil
(60
mL)
12
cup
balsamic vinegar
(120
mL)
3
tablespoons
lemon juice
(45
mL)
2
tablespoons
sugar
(25
g)
1
teaspoon
salt
(6
g)
12
teaspoon
garlic powder
(1.5
g)
12
tablespoon
cumin
(4
g)
12
teaspoon
pepper
(1
g)
13
cup
cilantro or parsley, finely chopped
(20
g)
Directions: 
  1. In a large bowl, mix beans, bell peppers, corn, tomatoes and onions.

Dressing

  1. In a small bowl, combine olive oil, balsamic vinegar, lemon, sugar, salt, garlic, cumin, pepper and cilantro or parsley.
  2. Pour vinaigrette over salad, mix well and cover with plastic wrap, if not serving immediately.
  3. Refrigerate or serve at room temperature.
Nutritional Information per Serving
Calories: 
229
Total Fat: 
8g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
402mg
Total Carbs: 
34g
Dietary Fiber: 
7g
Sugar: 
9g
Protein: 
8g

Directions

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