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    You are in: Home / Recipes / Mexican Bean Salad Recipe
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    Mexican Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    SarahG.'s Note:

    from Eat Better America

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    Units: US | Metric


    1. 1
      In large bowl, mix salad ingredients.
    2. 2
      In small bowl, mix dressing ingredients with wire whisk until blended.
    3. 3
      Pour dressing over salad; toss to mix.
    4. 4
      Cover and refrigerate at least 4 hours to blend flavors.

    Ratings & Reviews:

    • on July 12, 2010


      Very fresh, healthy recipe, perfect for summer picnics or potlucks. Made more dressing than was called for. Next time will add a tad more vinegar and maybe some parmesan to round it out a little more. Will definitely make again, thanks so much!

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    • on June 30, 2010


      On a hot summer day in Eastern Maine, where hardly anyone has air-conditioning because it just doesn't stay hot that long, the last thing you want to do is turn on the oven! This was the perfect solution: hearty and filling, with plenty of crunch provided by the peppers to go along with the creaminess of the beans. We sprinkled a little grated sharp cheddar cheese over the the top of each serving, just to add a little something (maybe next time pepper jack!). Addendum (substitution option): the second time I made this, I used one 19 ounce can of black beans (instead of 2 15 ounce cans) and added 1/2 pound of ham cut into small cubes. I also upped the dressing a little (4 tablespoons rather than 3, etc.). Great stuff!

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    Nutritional Facts for Mexican Bean Salad

    Serving Size: 1 (247 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 266.6
    Calories from Fat 60
    Total Fat 6.6 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 245.3 mg
    Total Carbohydrate 41.9 g
    Dietary Fiber 12.8 g
    Sugars 2.9 g
    Protein 13.2 g

    The following items or measurements are not included:

    white wine vinegar

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