Tex-Mex Bean Salad Recipe

5 1
Tex-Mex Bean Salad Recipe
Tex-Mex Bean Salad Recipe photo by Taste of Home
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Tex-Mex Bean Salad Recipe

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5 1
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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 or parsley
  • 1 jalapeno pepper, seeded and chopped*
  • 4 green onions, sliced
  • 1/4 cup olive or vegetable oil
  • 1/4 cup cider or red wine vinegar
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper

Directions

In a bowl, combine all of the ingredients. Toss to blend. 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.
Originally published as Tex-Mex Bean Salad in Country Woman May/June 2000, p37

Nutritional Facts

1 cup: 265 calories, 9g fat (1g saturated fat), 0 cholesterol, 679mg sodium, 34g carbohydrate (3g sugars, 9g fiber), 12g protein.

  • 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 or parsley
  • 1 jalapeno pepper, seeded and chopped*
  • 4 green onions, sliced
  • 1/4 cup olive or vegetable oil
  • 1/4 cup cider or red wine vinegar
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  1. In a bowl, combine all of the ingredients. Toss to blend. 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.
Originally published as Tex-Mex Bean Salad in Country Woman May/June 2000, p37

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