Bean Salad

Bean Salad

40 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
Recipe by  HEATHERANNE23

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

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Adjust Servings

Original recipe yields 8 serving



  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 (40)

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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 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 jalapeƱos. 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.



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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Bob's Bean Salad


next recipe:

Zesty Southern Pasta and Bean Salad