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Tangy Bean Salad

Tangy Bean Salad

Serve this versatile recipe as an appetizer with lime-flavored baked tortilla chips.

Southern Living JUNE 2005

  • Yield: Makes 8 servings (serving size: 2/3 cup)
  • Prep time:10 Minutes

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.

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
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Tangy Bean Salad recipe

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