Recipe by Inspired by Home Cooks
"Lots of taste sensations in this colorful, spicy, and refreshing bean salad."
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1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
kidney beans, drained
1 (15 ounce) can
cannellini beans, drained and rinsed
green bell pepper, chopped
red bell pepper, chopped
1 (10 ounce) package
frozen corn kernels
red onion, chopped
red wine vinegar
fresh lime juice
SPLENDA® No Calorie Sweetener, Granulated
chopped fresh cilantro
ground black pepper
hot pepper sauce
As a vegetarian without many vegetarian friends/coworkers, this is my go-to dish whenever we have cookouts or I need to bring a side. Everyone always loves it. I use 2 red bell peppers and omit the green pepper, use 1 can of corn instead of frozen, and I halve the olive oil. It's great eaten with a spoon or as a "salsa" substitute on chips. I've also used it as a topping for baked potatoes.
Found the cilantro a little over-whelming and it wasn't hot/spicy at all. With a little alteration, I'd eat it again.
Nice flavor. Not spicy, though. I added chopped tomato and avocado and it made it even better. I will make this again because it was good, easy and healthy. Next time I will use half the olive oil, though.
I didn't have 100% of the veggies, instead I used only black beans and no green pepper. I chopped up a few jalapenos and the heat disseminated pretty well. I was a little leery of the vinaigrette but it turned out pretty well balanced, ill use that as a base fore some experiments in the future.
Awesome recipe, easy to make and gets better every day it sits! I used canned corn and it was fine, and I added chili sauce to make it a bit spicier. Thanks for sharing!!
Oh MY!! I loved this salad!!! SO VERY GOOD. I didn't use the Splenda but rather used white sugar to taste. Added extra cilantro (about a bunch), extra cumin and chili powder to taste and added a touch of paprika. I've been looking for a bean salad like this for some time....and now, I've found it. It's a KEEPER.
This is excellent and always a big hit.
Very good salad; big solid flavors, but won't overwhelm other elements of whatever you're serving. I subbed in canned pinto and pinquito beans...not as pretty as the black beans and cannellinis, but one of the people eating had an irrational hatred of black beans, and kidney beans really don't do anything but lay there.
I also used a mix of very good red wine and sherry vinegars, so the Splenda wasn't necessary. If you can, toast whole cumin seeds and grind them...a lot more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Spicy Bean Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 133
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