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Skinny Mexican Bean Salad

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By Betty Crocker Kitchens
Updated Oct 10, 2022
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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
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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

  • Step 
    1
    In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
  • Step 
    2
    Pour 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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