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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


  • 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.

Nutritional Facts

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

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