A standard dish gets some color and added flavor with our Skinny Mexican Bean Salad recipe. Fresh ingredients like grape tomatoes, bell peppers, green onions and cilantro, along with a tangy dressing, jazz up this Mexican corn and bean salad. Serve cold for a refreshing side dish!
Skinny Mexican Bean Salad
- Prep Time 15 min
- Total 4 hr 15 min
- Servings 8
- Ingredients 13
Ingredients
Salad
- 2 cans (15 oz each) Progresso™ black beans, drained, rinsed
- 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
- 1 can (11 oz) no-salt-added whole kernel sweet corn, drained
- 1 1/2 cups grape tomatoes, each cut in half
- 1 cup chopped green bell pepper (1 medium)
- 1 cup chopped red bell pepper (1 medium)
- 1/2 cup sliced green onions (8 medium)
- 1/4 cup chopped fresh cilantro
Dressing
- 3 tablespoons white wine vinegar or cider vinegar
- 3 tablespoons canola oil
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
-
Step1In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
-
Step2Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Nutrition
191.6
Calories
5.9g
Total Fat
9.0g
Protein
25.7g
Total Carbohydrate
2.6g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 191.6
- Calories from Fat
- 60
- Total Fat
- 5.9g
- 9%
- Saturated Fat
- 0.4g
- 2%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 1198.7mg
- 50%
- Potassium
- 166.7mg
- 5%
- Total Carbohydrate
- 25.7g
- 9%
- Dietary Fiber
- 8.0g
- 32%
- Sugars
- 2.6g
- Protein
- 9.0g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 50.10%
- 50%
- Calcium
- 7.50%
- 8%
- Iron
- 13.60%
- 14%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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