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Quick Colorful Bean Salad

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup fresh or frozen corn, thawed
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1 tablespoon lime juice

Directions

  • 1. In a large bowl, combine the black beans, garbanzo beans, corn, green pepper, red pepper, red onion and jalapeno pepper. In a small bowl, whisk together the oil, vinegars, cumin, chili powder, sugar and oregano. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with lime juice.

Nutrition Facts

3/4 cup: 161 calories, 5g fat (0 saturated fat), 0 cholesterol, 177mg sodium, 25g carbohydrate (0 sugars, 6g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

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