Recipes Collection

MEXICAN BEAN SALAD

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INGREDIENTS:

  • 1 x 15 oz can black beans (drained & rinsed)
  • 1 x 15 oz can sweet corn kernels (drained & rinsed)
  • 1 x 15 oz can cannellini beans (drained & rinsed)
  • 1 x 15 oz can kidney beans (drained & rinsed)
  • 1 green bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 1 red onion (chopped finely)
  • 3 tbsp olive oil
  • 4 tbsp white wine vinegar
  • 1/2 – 1 red chili pepper (finely chopped)
  • 1 tbsp lime juice (or lemon juice if preferred)
  • 1/2 tsp salt (more if required)
  • 1/2 tsp ground black pepper
  • 1 clove garlic (finely chopped)
  • 1 tsp brown sugar
  • 1 tbsp chopped cilantro / coriander

INSTRUCTIONS:

  1. Combine the beans, corn, bell peppers and onion in a large bowl.
  2. In a small bowl whisk together the olive oil, white wine vinegar, chili pepper, lime juice, salt & pepper, garlic, sugar and cilantro. Whisk until well combined.
  3. Pour the dressing over the beans and mix well so that it is all coated in the mixture.
  4. Leave the salad for an hour before serving so that the beans can soak up all those flavours.

WEIGHT WATCHERS POINTS INFO :

  • Freestyle – 2 SmartPoints
  • WW Blue plan – 2 SmartPoints
  • WW Purple plan – 2 SmartPoints
  • WW Green plan – 5 SmartPoints

NUTRITION INFORMATION:

YIELD: 8 SERVING SIZE: 1
Amount Per Serving:

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CALORIES: 291TOTAL FAT: 7gSATURATED FAT: 1gTRANS FAT: 0g

UNSATURATED FAT: 5g

CHOLESTEROL: 0mg

SODIUM: 656mg

CARBOHYDRATES: 47g

FIBER: 11g

SUGAR: 7g

PROTEIN: 14g

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