Mexican-Style Bean Salad
recipe

A hearty and colorful side dish for your buffet or a delicious vegetarian lunch.
Preparation Time: 20 minutes
Serving Size: 4-6 people
Ingredients:
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can corn, rinsed and drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, finely chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped (optional)
Instructions:
1. In a large bowl, combine the black beans, kidney beans, corn, red bell pepper, green bell pepper, and red onion.
2. Squeeze the lime juice over the mixture, then add the olive oil, cumin, salt, and black pepper. Mix well.
3. If using, add the chopped cilantro and stir again.
4. Serve immediately or let it marinate in the fridge for about 30 minutes before serving.
Nutritional Information (per serving):
- Calories: 180 kcal
- Protein: 9 g
- Carbohydrates: 30 g
- Fat: 5 g
- Fiber: 8 g

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