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Southwestern Bean Salad Recipe

Southwestern Bean Salad Recipe photo by Taste of Home

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My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon

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Southwestern Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 10 Servings

10 10

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
DRESSING:
3/4 cup thick and chunky salsa
1/4 cup canola oil
1/4 cup lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin

Directions

In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours. Yield: 10 servings.

Nutritional Facts 3/4 cup (prepared without added salt) equals 190 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 301 mg sodium, 26 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Originally published as Southwestern Bean Salad in Taste of Home June/July 1995, p29

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Reviews for Southwestern Bean Salad

Southwestern Bean Salad

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Reviewed on Mar. 15, 2013 by Robpete

I have been makeing this receipe since 1995.

Reviewed on Jul. 28, 2010 by beppdevolin

I didn't have quite enough salsa, so added some creamy salsa ranch bottled dressing and half a diced zucchini. I also omitted the corn, which some people in my family can't eat. This is a yummy recipe!

Reviewed on Jun. 14, 2010 by pammarie77

Tastes very good and my mother-in-law who usually doesn't like bean salad loved it . Our family agrees that it tastes better the next day.