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Chili-Cumin Bean Salad

Total Time

Prep: 10 min. + chilling

Makes

12 servings

"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."

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

  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.

Nutrition 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.

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    Aug 1, 2009

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    Oct 23, 2007

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