Tangy Bean Salad
Serve this versatile recipe as an appetizer with lime-flavored baked tortilla chips.
Yield: Makes 8 servings (serving size: 2/3 cup)
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 144
- Calories from fat: 7%
- Fat: 1g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.5g
- Protein: 7.2g
- Carbohydrate: 28.2g
- Fiber: 6.3g
- Cholesterol: 0.0mg
- Iron: 1.8mg
- Sodium: 270mg
- Calcium: 45mg
Ingredients
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup frozen whole kernel corn, thawed
- 1 small red onion, finely chopped
- 2 (4.5-ounce) cans diced green chiles
- 1 (4-ounce) jar diced pimientos, drained
- 1 teaspoon grated lime rind
- 1/4 cup fresh lime juice
- 1 teaspoon hot sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- Garnish: lime slices
Preparation
- Stir together first 12 ingredients. Cover and chill until ready to serve. Garnish, if desired.
Tangy Bean Salad Recipe at a Glance
- COURSE: Salads
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Southern Living
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