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Mexican Bean Salad

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Ingredients
  Canned garbanzo beans 15 Ounce, drained (1 Can)
  Canned dark red kidney beans 15 Ounce, drained (1 Can)
  Monterey jack cheese/Cheddar cheese 8 Ounce, cubed
  Tomato 1 Large, chopped to make 1 cup
  Finely chopped onion 2 Tablespoon
  Avocado dip 8 Ounce (1 Container)
  Plain yogurt 1⁄2 Cup (8 tbs)
  Chili powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Bottled hot pepper sauce 1 Dash
  Shredded cabbage 6 Cup (96 tbs)
  Corn chips 1⁄2 Cup (8 tbs)
Directions

GETTING READY 1) Get ready with the required ingredients. MAKING 2) In a large mixing bowl, stir together kidney beans, garbanzo beans, tomato, cheese and onion. 3) Cover the bowl and chill for about an hour. 4) In a small bowl, mix toghether avocado dip, yogurt, chili powder, salt and hot pepper sauce for the dressing and then cover and chill. 5) Pour dressing over the bean-cheese mixture and toss lightly. SERVING 6) On each of six individual salad plates, place 1 cup of shredded cabbage and spoon salad mixture over the cabbage. 7) Sprinkle corn chips atop and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
10 Minutes
Ready In: 
70 Minutes
Servings: 
2

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3.99231
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1371 Calories from Fat 680

% Daily Value*

Total Fat 80 g123.4%

Saturated Fat 27.2 g136%

Trans Fat 0 g

Cholesterol 127.3 mg42.4%

Sodium 2756.5 mg114.9%

Total Carbohydrates 124 g41.4%

Dietary Fiber 34.8 g139.4%

Sugars 20.8 g

Protein 63 g125.5%

Vitamin A 72.1% Vitamin C 174.5%

Calcium 112% Iron 38.4%

*Based on a 2000 Calorie diet

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Mexican Bean Salad Recipe