Bean Salad

Bean Salad

43
HEATHERANNE23 0

"A spicy bean salad that can also be used as a topping for tostadas."

Ingredients

1 h 15 m servings 238 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Pour beans into a colander, and rinse under running water.
  2. In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.
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Reviews

43
  1. 62 Ratings

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This is a great dip, but I had a few changes. First off, take away the veg. oil, there is no need for it. Remove the garbanzo beans. Replace with chili (spelling?) beans. Double the lime jui...

This recipe didn't have much flavor and I didn't like the taste of the garbanzo beans with the chili powder. The recipe tastes mainly of chili powder. I will not be making this again.

Easy to make and very tasty! Goes well with guacamole and rice.