Ingredients and Weight:
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Preparation Time:
10 minutes
Cooking Time:
N/A
Difficulty Level:
1 (very easy)
Preparation Method Steps:
- In a large bowl, combine the beans, corn, bell peppers, onion, cilantro, and parsley.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, and cumin.
- Pour the dressing over the bean mixture and toss to coat.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 230
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Protein: 15g
- Fiber: 10g
Dish Characteristics:
- Refreshing
- Flavorful
- Colorful
- Healthy
- Perfect for summer cookouts and picnics
User Comments:
- "This salad is so delicious and easy to make. I love the combination of beans, corn, and peppers, and the dressing is perfect."
- "I made this for a potluck and it was a huge hit. Everyone loved it!"
- "I've made this salad several times and it's always a crowd-pleaser. It's perfect for parties or casual gatherings."
Special Precautions and Tips:
- If you don't have fresh cilantro or parsley, you can use 1/4 cup of dried cilantro or 2 tablespoons of dried parsley.
- You can add other chopped vegetables to this salad, such as carrots, celery, or cucumbers.
- To make a spicy version of this salad, add 1/4 teaspoon of cayenne pepper to the dressing.
