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Spicy Mexican Bean Salad

Spicy Mexican Bean Salad recipe image
This vibrant Spicy Mexican Bean Salad is a refreshing and hearty dish that brings bold, home-style flavors to your table. Combining crisp-tender green beans with earthy black beans, it offers a perfect balance of texture and nutrition. The dressing, made with water, chili powder, and sliced red onion, provides a aromatic, well-seasoned kick that warms the palate without overwhelming it. It&# 226;€™s an excellent choice for a light lunch, a picnic staple that travels well, or a healthy side dish to complement grilled meats or fish. Simple to prepare with pantry staples, this vegan-friendly salad delivers a pleasant heat and fresh crunch, making it a recipe you will return to again and again for quick, satisfying meals.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 57.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Spicy Mexican Bean Salad is a refreshing and hearty dish that brings bold, home-style flavors to your table. Combining crisp-tender green beans with earthy black beans, it offers a perfect balance of texture and nutrition. The dressing, made with water, chili powder, and sliced red onion, provides a aromatic, well-seasoned kick that warms the palate without overwhelming it. It&# 226;€™s an excellent choice for a light lunch, a picnic staple that travels well, or a healthy side dish to complement grilled meats or fish. Simple to prepare with pantry staples, this vegan-friendly salad delivers a pleasant heat and fresh crunch, making it a recipe you will return to again and again for quick, satisfying meals.
Ingredients
  • 1 Red Onion, sliced
  • 1/4 cup Water
  • 1 tablespoon Chili powder
  • 2 cup Cooked green beans
  • 1 Oz can black beans,
Directions
  1. 1
    Rinse and drain the can of black beans thoroughly.
  2. 2
    If using fresh green beans, blanch them in boiling water for 3-4 minutes until tender-crisp, then shock in ice water and drain. If using canned or pre-cooked beans, simply drain.
  3. 3
    Slice the red onion into thin rings or half-rings.
  4. 4
    In a small bowl, whisk together the water and chili powder to create the dressing.
  5. 5
    Place the green beans, black beans, and sliced red onion in a large mixing bowl.
  6. 6
    Pour the chili water dressing over the vegetables.
  7. 7
    Toss gently until all ingredients are evenly coated with the dressing.
  8. 8
    Serve immediately or chill for 15 minutes to allow flavors to meld.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 57.4kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 94.7mg4%
Total Carbohydrate 12.5g5%
Dietary Fiber 4.9g20%
Sugars 5.3g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting for a few hours.

You can substitute the green beans with asparagus spears or snap peas. For a spicier kick, add a pinch of cayenne pepper or diced jalapeños to the dressing.

Ensure the black beans are well-drained to prevent the salad from becoming watery. If the onions are too sharp for your taste, soak the sliced onions in cold water for 10 minutes before adding them to the salad.

Keywords: bean salad, mexican salad, vegan side dish, green beans, black beans, chili powder dressing, red onion, spicy salad, quick lunch, picnic food, healthy recipe, no-cook salad, plant-based, bean recipe, summer salad, easy dinner side
Read it online: https://www.chefs-mate.com/recipe/spicy-mexican-bean-salad/