CHILI BEAN SALAD RECIPES

Name: Chili-spiced Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 1 (16 ounce) can red kidney beans, drained and rinsed; 1 (16 ounce) can pinto beans, drained and rinsed; 1 (16 ounce) can chickpeas, drained and rinsed; 1 (16 ounce) can whole kernel corn, drained; 1 stalk celery, thinly sliced; 5 green onions, thinly sliced (including tops); 1/4 cup parsley, chopped; 1 (4 ounce) can diced green chilies; lettuce leaf; 3/4 cup salad oil; 1/4 cup wine vinegar; 1 garlic clove, minced; 1 teaspoon salt; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1 dash pepper

CHILI-SPICED BEAN SALAD RECIPE - FOOD.COM

Chili-spiced Bean Salad Recipe - Food.com image

Make and share this Chili-spiced Bean Salad recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (16 ounce) can chickpeas, drained and rinsed
1 (16 ounce) can whole kernel corn, drained
1 stalk celery, thinly sliced
5 green onions, thinly sliced (including tops)
1/4 cup parsley, chopped
1 (4 ounce) can diced green chilies
lettuce leaf
3/4 cup salad oil
1/4 cup wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 dash pepper

Steps:

Combine all salad ingredients together except for the lettuce.
Make dressing by combining all the ingredients in a small bowl, and stirring well.
Pour dressing over salad, and mix lightly.
Cover and refrigerate for 4 hours or overnight.
Stir lightly before serving on lettuce leaves.

Nutrition Facts : Calories 456.2, FatContent 22.3, SaturatedFatContent 3.1, CholesterolContent 0, SodiumContent 832.9, CarbohydrateContent 53.5, FiberContent 13.7, SugarContent 2.6, ProteinContent 14.8

CHILI-CUMIN BEAN SALAD RECIPE: HOW TO MAKE IT

Chili-Cumin Bean Salad Recipe: How to Make It image

"A gal at work shared this interesting bean salad with me a few years ago," notes Michelle Smith of Running Springs, California. "It has lots texture and gets a little kick from the chili powder and cumin without being too hot. It's a nice favorite at our family gatherings. For a hearty change of pace, serve it in a tortilla with slices of grilled chicken breast."

Provided by Taste of Home

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 12

Ingredients

4 cups chopped tomatoes
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1-1/2 cups chopped red onion
1 cup minced fresh cilantro
1/4 cup lime juice
3 tablespoons olive oil
2-1/2 teaspoons chili powder
2-1/2 teaspoons ground cumin
1 teaspoon pepper
1/2 teaspoon salt

Steps:

In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 140 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 413mg sodium, CarbohydrateContent 21g carbohydrate (0 sugars, FiberContent 6g fiber), ProteinContent 5g protein. Diabetic Exchanges 1-1/2 starch

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