Southwestern 3-Bean Salad

Southwestern 3-Bean Salad

1 Review 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
Prospective PhD
Recipe by  Prospective PhD

“This tasty and healthy side dish is great for a potluck, cookout, or even a protein-packed snack!”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Combine black beans, kidney beans, navy beans, yellow corn, Mexican stewed tomatoes, sweet red onion, jalapeno, yellow bell pepper, orange bell pepper, and cilantro in a large bowl. Stir gently to blend. Add lime juice, white wine vinegar, apple cider vinegar, olive oil, and honey. Stir gently to coat. Stir ground black pepper, sea salt, fajita seasoning, chili powder, garlic powder, smoked paprika, and red pepper flakes into salad; stir gently to blend. Refrigerate until serving time.

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Review (1)

Rate This Recipe
Jaytay_13
0

Jaytay_13

I used two cloves fresh garlic instead of the powder and grilled the corn first to give it a nuttier flavor. The fresh lime juice and the cilantro give this salad an awesome southwest flavor. Perfect for a BBQ. It was delicious! I'll definitely make this again.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 183 cal
  • 9%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 563 mg
  • 23%

Based on a 2,000 calorie diet

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Southwestern Quinoa Salad

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