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Tex-Mex Bean Salad

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.
  • Makes
    6 servings

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

Directions

  • In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition 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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  • Trilby Yost
    Aug 14, 2010

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