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Chili-Cumin Bean Salad

By: Michelle Smith  
"'A gal at work shared this interesting bean salad with me a few years ago,' notes Michelle Smith of Running Springs, California. 'It has lots texture and gets a little kick from the chili powder and cumin without being too hot. It's a nice favorite at our family gatherings. For a hearty change of pace, serve it in a tortilla with slices of grilled chicken breast.'"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 123 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 4 cups chopped tomatoes
  • 1 (15 ounce) can yellow hominy, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 1/2 cups chopped red onion
  • 1 cup minced fresh cilantro or parsley
  • 1/4 cup lime juice
  • 3 tablespoons olive or canola oil
  • 2 1/2 teaspoons chili powder
  • 2 1/2 teaspoons ground cumin
  • 1 teaspoon pepper
  • 1/2 teaspoon salt

Directions

  1. In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 140 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 413 mg sodium, 21 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2007 by PUNKIE4GOD 
The dressing was perfect! I had to substitute all black beans for the pinto, and it was still... MORE

 
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