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Southwest Bean Salad

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  Canned kidney bean 12 Ounce (Use Bush brand canned variety)
  Canned garbanzo beans 12 Ounce (Use Bush brand canned variety)
  Canned black beans 12 Ounce (Use Bush brand canned variety)
  Ground cumin 1 Teaspoon (Optional)
  Extra virgin olive oil 2 Tablespoon
  Kosher salt 1⁄2 Teaspoon
  Pico de gallo 12 Ounce (Use readymade package, mild variety)

1.Open the cans and drain the beans into a colander.
2.Rinse well to remove extra salt but don’t move the beans around too much as they can get mushy.
3.Set aside to let it dry.

4.In a large bowl, pour in the beans.
5.Add the Pico De Gallo to the beans and mix well along with olive oil.
7.Season to taste with salt and cumin.

8.Serve immediately or serve chilled.

•Any variety of canned beans can be used to make the bean salad.
•You can omit the cumin and add spice mixes to jazz up the dish.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Southwest Bean Salad

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Average: 4.6 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 92 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 372.8 mg15.5%

Total Carbohydrates 15 g4.9%

Dietary Fiber 3.8 g15.1%

Sugars 2.2 g

Protein 4 g8.8%

Vitamin A 4% Vitamin C 5.9%

Calcium 5.2% Iron 5%

*Based on a 2000 Calorie diet

Southwest Bean Salad Recipe Video, Southwest Bean Salad