Awesome Mexican Bean Salad

A Super Healthy & Scrumptious Recipe And Dish For The Healthy Equestrian –
And Everyone From HappyHorseOfAmerica –
Awesome Mexican Bean Salad!

FRESH CILANTRO

 

It’s indeed a beautifully colorful, super clean and refreshing bean salad, especially for the spring and summer with spices that will entice your palate.  Make it ahead of time and pack it up to go!

A super light lunch to take to a riding clinic, equestrian competition, tailgate picnic — and, of course for dining at home!

Oh and did I tell you?  It’s chock full of healthy deliciousness, protein, vitamins and fiber!

 

Healthy Living & Happy Riding!   CUTE BROWN CLIP HORSE

 

MEXICAN THREE-BEAN SALAD

 

Print Recipe
Awesome Mexican Bean Salad
This Mexican Bean Salad bursts with super complimentary flavors & spices and refrigerates well.
MEXICAN BEAN SALAD
Prep Time 20-30 minutes
Cook Time 0
Passive Time 1 hour
Servings
people
Ingredients
  • 1 15 ounce can organic black beans rinsed & drained
  • 1 15 ounce can organic kidney beans drained
  • 1 15 ounce can organic garbanzo beans rinsed & drained
  • 1 organic red bell pepper chopped small-medium sized
  • 2 organic mild chile peppers *grilled (this is optional; can use green bell pepper if desired)
  • 1 10 ounce package organic frozen corn kernels slightly thawed
  • 1 organic red onion chopped small-medium sized
  • 1/2 cup organic extra virgin olive oil can add a tad more to your liking
  • 1/2 cup organic balsamic vinegar can substitute red wine vinegar if preferred
  • 2 tablespoons fresh lime juice keep a little to add just before serving if you are a lime lover!
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons organic coconut sugar can substitute processed white sugar but it won't be nearly as healthy
  • 1 large clove organic garlic crushed
  • 1/4-1/3 cup organic fresh cilantro chopped
  • 1/2 tablespoon organic cumin ground
  • 1 tablespoon sea salt
  • 1/2 tablespoon organic black pepper ground
  • 1 dash hot pepper sauce OR organic cayenne powder season to taste
  • 1/2 teaspoon organic chili powder
Prep Time 20-30 minutes
Cook Time 0
Passive Time 1 hour
Servings
people
Ingredients
  • 1 15 ounce can organic black beans rinsed & drained
  • 1 15 ounce can organic kidney beans drained
  • 1 15 ounce can organic garbanzo beans rinsed & drained
  • 1 organic red bell pepper chopped small-medium sized
  • 2 organic mild chile peppers *grilled (this is optional; can use green bell pepper if desired)
  • 1 10 ounce package organic frozen corn kernels slightly thawed
  • 1 organic red onion chopped small-medium sized
  • 1/2 cup organic extra virgin olive oil can add a tad more to your liking
  • 1/2 cup organic balsamic vinegar can substitute red wine vinegar if preferred
  • 2 tablespoons fresh lime juice keep a little to add just before serving if you are a lime lover!
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons organic coconut sugar can substitute processed white sugar but it won't be nearly as healthy
  • 1 large clove organic garlic crushed
  • 1/4-1/3 cup organic fresh cilantro chopped
  • 1/2 tablespoon organic cumin ground
  • 1 tablespoon sea salt
  • 1/2 tablespoon organic black pepper ground
  • 1 dash hot pepper sauce OR organic cayenne powder season to taste
  • 1/2 teaspoon organic chili powder
MEXICAN BEAN SALAD
Instructions
  1. After washing & chopping as needed, in a large bowl, combine all of the beans, the chopped red bell and green chile peppers, the frozen corn and chopped red onion.
  2. In a small bowl, whisk together your olive oil; balsamic vinegar; lime juice; lemon juice; salt; garlic; cilantro; cumin; coconut sugar and black pepper.
  3. Season according to your taste preference with the hot sauce and chili powder (mexican chili powder is awesome!).
  4. Pour the freshly-made vinagrette mixture over all of your veggies and mix well.
  5. Definitely chill thoroughly (for an hour or so, if possible) and serve cold. Voila!
Recipe Notes

Organic/Non-GMO ingredients definitely make this a super healthy dish.  If you can't get organic, non-organic ingredients will do just fine.  

Important Reminder:
Thoroughly wash all of your veggies prior to chopping to prevent contamination.

Green Chiles are optional as is grilling them; otherwise, there's zero cooking involved. I just happened to have a couple of organic green chiles and wanted to put them to good use. They imparted a subtle, mild and pleasant smokiness that complimented the remaining ingredients quite well.

 

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Awesome Mexican Bean Salad

Here’s another healthy and scrumptious recipe and dish for healthy equestrians – and everyone from HappyHorseOfAmerica – Awesome Mexican Bean Salad!

It’s indeed a beautifully colorful, super clean and refreshing bean salad, especially for the spring and summer with spices that will entice your palate.  Make it ahead of time and pack it up to go!

A super light lunch to take to a riding clinic, competition, tailgate picnic — and for dining at home!

Oh and did I tell you?  It’s chock full of healthy deliciousness, protein, vitamins and fiber!

 

Healthy Living & Happy Riding!   CUTE BROWN CLIP HORSE

MEXICAN BEAN SALAD

 

Print Recipe
Awesome Mexican Bean Salad
This Mexican Bean Salad bursts with super complimentary flavors & spices and refrigerates well.
MEXICAN BEAN SALAD
Prep Time 20-30 minutes
Cook Time 0
Passive Time 1 hour
Servings
people
Ingredients
  • 1 15 ounce can organic black beans rinsed & drained
  • 1 15 ounce can organic kidney beans drained
  • 1 15 ounce can organic garbanzo beans rinsed & drained
  • 1 organic red bell pepper chopped small-medium sized
  • 2 organic mild chile peppers *grilled (this is optional; can use green bell pepper if desired)
  • 1 10 ounce package organic frozen corn kernels slightly thawed
  • 1 organic red onion chopped small-medium sized
  • 1/2 cup organic extra virgin olive oil can add a tad more to your liking
  • 1/2 cup organic balsamic vinegar can substitute red wine vinegar if preferred
  • 2 tablespoons fresh lime juice keep a little to add just before serving if you are a lime lover!
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons organic coconut sugar can substitute processed white sugar but it won't be nearly as healthy
  • 1 large clove organic garlic crushed
  • 1/4-1/3 cup organic fresh cilantro chopped
  • 1/2 tablespoon organic cumin ground
  • 1 tablespoon sea salt
  • 1/2 tablespoon organic black pepper ground
  • 1 dash hot pepper sauce OR organic cayenne powder season to taste
  • 1/2 teaspoon organic chili powder
Prep Time 20-30 minutes
Cook Time 0
Passive Time 1 hour
Servings
people
Ingredients
  • 1 15 ounce can organic black beans rinsed & drained
  • 1 15 ounce can organic kidney beans drained
  • 1 15 ounce can organic garbanzo beans rinsed & drained
  • 1 organic red bell pepper chopped small-medium sized
  • 2 organic mild chile peppers *grilled (this is optional; can use green bell pepper if desired)
  • 1 10 ounce package organic frozen corn kernels slightly thawed
  • 1 organic red onion chopped small-medium sized
  • 1/2 cup organic extra virgin olive oil can add a tad more to your liking
  • 1/2 cup organic balsamic vinegar can substitute red wine vinegar if preferred
  • 2 tablespoons fresh lime juice keep a little to add just before serving if you are a lime lover!
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons organic coconut sugar can substitute processed white sugar but it won't be nearly as healthy
  • 1 large clove organic garlic crushed
  • 1/4-1/3 cup organic fresh cilantro chopped
  • 1/2 tablespoon organic cumin ground
  • 1 tablespoon sea salt
  • 1/2 tablespoon organic black pepper ground
  • 1 dash hot pepper sauce OR organic cayenne powder season to taste
  • 1/2 teaspoon organic chili powder
MEXICAN BEAN SALAD
Instructions
  1. After washing & chopping as needed, in a large bowl, combine all of the beans, the chopped red bell and green chile peppers, the frozen corn and chopped red onion.
  2. In a small bowl, whisk together your olive oil; balsamic vinegar; lime juice; lemon juice; salt; garlic; cilantro; cumin; coconut sugar and black pepper.
  3. Season according to your taste preference with the hot sauce and chili powder (mexican chili powder is awesome!).
  4. Pour the freshly-made vinagrette mixture over all of your veggies and mix well.
  5. Definitely chill thoroughly (for an hour or so, if possible) and serve cold. Voila!
Recipe Notes

Organic/Non-GMO ingredients definitely make this a super healthy dish.  If you can't get organic, non-organic ingredients will do just fine.  

Important Reminder:
Thoroughly wash all of your veggies prior to chopping to prevent contamination.

Green Chiles are optional as is grilling them; otherwise, there's zero cooking involved. I just happened to have a couple of organic green chiles and wanted to put them to good use. They imparted a subtle, mild and pleasant smokiness that complimented the remaining ingredients quite well.

 

Powered by WP Ultimate Recipe


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