Name: Mexican Inspired Bean Salad
Prep time: 10 min
Total time: 10 min
Ingredients: ½ cup Lemon Juice; ¼ cup Virgin Olive Oil; 1 tbsp Sweetener; 2 tsp Ground Cumin; ½ tsp Sea Salt; ¼ tsp Cayenne Pepper; 2 15-oz Cans pinto or kidney beans drained and rinsed; 1 15-oz Can black beans drained and rinsed; 1 15-oz Can corn drained; 1 Red bell pepper seeded and diced; ½ medium Red onion diced; 2 Jalapenos seeded and finely chopped; ¼ cup Fresh cilantro

Mexican Inspired Bean Salad

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Mexican Inspired Bean Salad

An easy, simple, healthy, and so delicious bean salad.

Prep Time10

Total Time10

Course: Salad

Cuisine: Mexican

Keyword: Beans, Legumes, Mexican, Salad

Servings: 6

Ingredients

Dressing

½ cup Lemon Juice
¼ cup Virgin Olive Oil
1 tbsp Sweetener
2 tsp Ground Cumin
½ tsp Sea Salt
¼ tsp Cayenne Pepper

Salad

2 15-oz Cans pinto or kidney beans drained and rinsed
1 15-oz Can black beans drained and rinsed
1 15-oz Can corn drained
1 Red bell pepper seeded and diced
½ medium Red onion diced
2 Jalapenos seeded and finely chopped
¼ cup Fresh cilantro

Instructions

Cold Salad

Salad: Toss together all the Salad ingredients.
Dressing: Whisk together the Dressing ingredients. Set aside.
Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.

Hot Salad

Steaming: Before adding the dressing, steam salad until it is hot.
Serve: Serve onto a bed of cooked whole grain sorghum.
Combine: Add the dressing over and mix in.