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Colorful Bean Salad Recipe

Colorful Bean Salad Recipe photo by Taste of Home

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My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.—Beth Brown, Naples, Florida

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Colorful Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 6 Servings

10 10

Ingredients

3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions

Directions

In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 226 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 641 mg sodium, 32 g carbohydrate, 8 g fiber, 10 g protein.

Originally published as Colorful Bean Salad in Country Woman May/June 2002, p39

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Colorful Bean Salad

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(1-1) of 1 reviews

Reviewed on Jan. 17, 2011 by juliecooks4u

This was so simple, healthy and delicious. Fantastic alone, my kids loved it with chips too. It will definitely become a regular go to side dish from now on. LOVED it!