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Mexican Summer Salad
A colorful, spicy, and refreshing Mexican bean salad.
1 hr 15 mins
1 medium red bell pepper
1/2 cup red wine vinegar
1/2 cup cilantro, chopped
1/2 tsp chili powder
15 oz black beans
1 medium red onion, chopped
1/2 tbsp black pepper
1/2 fl oz lemon juice
1 fl oz lime juice
1 tsp garlic
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green bell pepper, chopped
4 oz olive oil
15 oz cannellini beans
15 oz kidney beans
In a large bowl, combine beans (rinsed and drained), bell peppers and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, cilantro, and black pepper.
Season to taste with garlic and chili powder.
Pour olive oil dressing over vegetables; mix well.
Chill thoroughly, and serve cold.
Note: based on a recipe from allrecipes.
in 1 serving of Mexican Summer Salad.
, 43% carbs, 14% protein.
Calorie Counter 100% Free
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