Mexican Salad

Mexican Salad

33

"This salad could also be served as an appetizer with tortilla chips."

Ingredients

{{adjustedServings}} servings 258 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalapenos, bell pepper, olive oil, lime juice, pepper, salt and honey. Mix well; refrigerate and allow flavors to blend.
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Reviews

33
  1. 49 Ratings

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We love this!! After making many times, I have a few adjustments-- we add more beans (usually some kidney), use only 1 1/2 jalapenos, and use 1/2 the olive oil. Paired with some low-fat tortill...

I made this for a Cinco de Mayo party to serve as one of the salads, and haven't stopped making it since. I had a neighbor invite us to a last minute pool party and asked if I could bring a mun...

This is a nice variation on salsa and chips. Mix it vigorously to slightly mash the beans and make the dip stick together better. I'm looking forward to serving this during the summer.