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Southwestern Bean Salad

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This flavorful salad is easy to mix in the morning and refrigerate until serving with dinner.

Recipe

Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

Southwestern Bean Salad

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This flavorful salad is easy to mix in the morning and refrigerate until serving with dinner.
AuthorMary Ann
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Prep Time 2 hours
Total Time 2 hours
Course Salad
Cuisine Tex-Mex
Servings 8 servings
Calories 274

Ingredients
  

Salad

  • 15 oz can black beans, drained and rinsed
  • 15 oz can kidney beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 8.75 oz can corn, drained
  • 1 red onion, chopped

Dressing

  • ½ cup sugar
  • ⅓ cup oil
  • ¼ cup vinegar

Instructions

  • Combine the dressing ingredients and blend well.
  • Mix salad ingredients in a medium bowl and toss with dressing.
  • Refrigerate for at least two hours before serving.

Nutrition per serving

Calories: 274 calCarbohydrates: 39 gProtein: 9 gFat: 10 gSodium: 485 mgFiber: 9 gSugar: 15 g
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Comments

  1. Joan G.

    Ok, but not a favorite.

    Reply

    • Mary Ann

      Thanks for the feedback.

      Reply

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