Chili-Cumin Bean Salad Recipe

4.5 3
Chili-Cumin Bean Salad Recipe
Chili-Cumin Bean Salad Recipe photo by Taste of Home
Publisher Photo

Chili-Cumin Bean Salad Recipe

Be the first to add a review
4.5 3
Publisher Photo
"A gal at work shared this interesting bean salad with me a few years ago," notes Michelle Smith of Running Springs, California. "It has lots texture and gets a little kick from the chili powder and cumin without being too hot. It's a nice favorite at our family gatherings. For a hearty change of pace, serve it in a tortilla with slices of grilled chicken breast."
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 4 cups chopped tomatoes
  • 1 can (15-1/2 ounces) hominy, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1-1/2 cups chopped red onion
  • 1 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 3 tablespoons olive oil
  • 2-1/2 teaspoons chili powder
  • 2-1/2 teaspoons ground cumin
  • 1 teaspoon pepper
  • 1/2 teaspoon salt

Directions

In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving. Yield: 12 servings.
Originally published as Chili-Cumin Bean Salad in Light & Tasty June/July 2003, p20

Nutritional Facts

3/4 cup: 140 calories, 5g fat (1g saturated fat), 0 cholesterol, 413mg sodium, 21g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 4 cups chopped tomatoes
  • 1 can (15-1/2 ounces) hominy, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1-1/2 cups chopped red onion
  • 1 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 3 tablespoons olive oil
  • 2-1/2 teaspoons chili powder
  • 2-1/2 teaspoons ground cumin
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  1. In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving. Yield: 12 servings.
Originally published as Chili-Cumin Bean Salad in Light & Tasty June/July 2003, p20

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChili-Cumin Bean Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review