Ingredients for Southwestern Bean Salad
- Kidney Beans
- Black Beans
- Garbanzo Beans
- Celery Ribs
- Red Onion
- Tomatoes
- Frozen Corn
- Thick & Chunky Salsa
- Vegetable Oil
- Lime Juice
- Chili Powder
- Salt
- Ground Cumin
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Southwestern Bean Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Southwestern Bean Salad
- In a large bowl, combine 1 (15-ounce) can black beans (rinsed and drained), 1 cup chopped celery, 1/2 cup chopped red onion, 1 (14.5-ounce) can diced tomatoes (drained), and 1 cup frozen corn (thawed).
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon red wine vinegar, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt, and pepper to taste.
- Pour the dressing over the bean mixture.
- Gently toss to coat all ingredients evenly.
- Cover and refrigerate for at least 2 hours to allow flavors to meld (preferably longer!).
- Before serving, taste and adjust seasonings as needed. Garnish with extra cilantro or a sprinkle of cotija cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
4g
Carbs
10g