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Bean Salad

Bean Salad

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HEATHERANNE23

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

aarona68
57
5/24/2010

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 juice. Salsa increased to 12oz, and add a teaspoon of chives (or one shoot of freshly chopped scallion [green onion]). Add 2 (or 3) chopped, pickled jalapeños. Add a pinch of salt and a bit of ground black pepper. Much better! :D 4/5 for my recipe. I will be modifying again next time. Will update.

AMYEH
36
12/7/2003

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.

CHALICE1
24
2/22/2005

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