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Mexican Bean Salad

from Eat Better America

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • In large bowl, mix salad ingredients.
  • In small bowl, mix dressing ingredients with wire whisk until blended.
  • Pour dressing over salad; toss to mix.
  • Cover and refrigerate at least 4 hours to blend flavors.
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RECIPE MADE WITH LOVE BY

@SarahG.
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@SarahG.
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"from Eat Better America"
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  1. christinaleans
    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!
    Reply
  2. lecole54
    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!
    Reply
  3. SarahG.
    from Eat Better America
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