Sunday, 5 May 2013

Mexican Bean Salad

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A colorful, nutritious and refreshshig salad with great flavors. Perfect for a  summer afternoon. Just toss together some beans along with a few other ingredients and you have a quick and easy beans salad..

Mexican Bean Salad:


1 can chickpeas, drained and rinsed (or about 425 gm boiled chickpeas)
1 can red kidney beans, drained and rinsed (or 425 gm boiled red kidney beans)
1 can fava beans, drained and rinsed
1 green bell pepper, chopped
1 large tomato, chopped
1 medium onion, chopped
1/3 cup olive oil
3 tbsp vinegar
2 tablespoons fresh lemon juice
2 tablespoons white sugar
1&1/2 tsp salt 
1 clove garlic (crushed)
1/4 cup chopped fresh cilantro
1&1/2 tsp ground cumin
1 tsp ground black pepper
1 tbsp hot sauce
1/2 teaspoon red chili powder


1) In a large bowl combine beans, chickpeas, tomatoes, bell peppers and red onion.

2) In a small bowl  whisk together olive oil, vinegar, lemon juice, sugar, salt, garlic, cilantro, cumin, red chili powder, hot sauce and black pepper.

3) Pour the dressing over beans and mix well. Let it rest in fridge for 2 hours. Serve cold. 

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