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Tex-Mex Bean Salad Recipe

Tex-Mex Bean Salad Recipe

My father-in-law's recipe, this salad is both pretty and packed with protein. It's also convenient since it uses a variety of canned beans. It's more flavorful when prepared the night before.—Christi Gillentine, Tulsa, Oklahoma
TOTAL TIME: Prep/Total Time: 10 min. YIELD:6 servings

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) red beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 4 green onions, sliced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper

Directions

  • 1. In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving (1 cup) equals 265 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 679 mg sodium, 34 g carbohydrate, 9 g fiber, 12 g protein.