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Chili-Cumin Bean Salad

Chili-Cumin Bean Salad

"'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.'"
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10 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Ready In

  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.


  • 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 dressing was perfect! I had to substitute all black beans for the pinto, and it was still great.

This recipe really felt like it was missing something. I don't know, it was okay but I don't think I would make it again unless I wanted some sort of relish to go in a burrito.

love it! great hit at parties

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