Mexican Beans Salad Recipe
A vegetarian Mexican recipe with kabuli chana (white chickpeas) - boiled, black eyed beans (lobia) - boiled, rajma (large kidney beans) - boiled. Ready in 30 min, serves 2.
Curated byMateo Hernandez🇲🇽
- 1
To begin making the Mexican Beans Salad, firstly add the boiled chickpeas, black eyed beans, kidney beans, capsicum, corn, purple cabbage and onion in a salad mixing bowl
kabuli chana (white chickpeas) - boiled(100 grams)black eyed beans (lobia) - boiled(50 grams)rajma (large kidney beans) - boiled(60 grams)sweet corn - boiled(50 grams)purple cabbage - chopped(1/4 cup)onion - chopped(1)black pepper powder(1/2 teaspoon) - 2
In a separate mixing bowl, add olive oil, vinegar, lemon juice, sugar, salt, garlic, coriander, cumin seeds, black pepper powder and tomato sauce and mix with a beater
black eyed beans (lobia) - boiled(50 grams)green bell pepper (capsicum) - sliced(1/2 cup)extra virgin olive oil(2 tablespoon)vinegar(1/2 teaspoon)sugar(1 teaspoon)salt(1 teaspoon)garlic - chopped(2 teaspoon)lemon juice(2 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)cumin seeds (jeera) - roasted(1 teaspoon)black pepper powder(1/2 teaspoon)cumin seeds (jeera) - roasted and powdered(1 teaspoon)tablespoons tomato ketchup(2) - 3
Pour this dressing on the bean salad and toss well and the salad is ready to be served
- 4
Serve Mexican Beans Salad with Mexican Vegetarian Burrito Bowl and Bean Spinach And Corn Quesadilla for a weekend night dinner with your friends and family
black eyed beans (lobia) - boiled(50 grams)sweet corn - boiled(50 grams)
Nutrition Facts
Per serving
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Mexican Beans Salad Recipe
A vegetarian Mexican recipe with kabuli chana (white chickpeas) - boiled, black eyed beans (lobia) - boiled, rajma (large kidney beans) - boiled. Ready in 30 min, serves 2.
Curated byMateo Hernandez🇲🇽
Directions
4 steps- 1
To begin making the Mexican Beans Salad, firstly add the boiled chickpeas, black eyed beans, kidney beans, capsicum, corn, purple cabbage and onion in a salad mixing bowl
kabuli chana (white chickpeas) - boiled(100 grams)black eyed beans (lobia) - boiled(50 grams)rajma (large kidney beans) - boiled(60 grams)sweet corn - boiled(50 grams)purple cabbage - chopped(1/4 cup)onion - chopped(1)black pepper powder(1/2 teaspoon) - 2
In a separate mixing bowl, add olive oil, vinegar, lemon juice, sugar, salt, garlic, coriander, cumin seeds, black pepper powder and tomato sauce and mix with a beater
black eyed beans (lobia) - boiled(50 grams)green bell pepper (capsicum) - sliced(1/2 cup)extra virgin olive oil(2 tablespoon)vinegar(1/2 teaspoon)sugar(1 teaspoon)salt(1 teaspoon)garlic - chopped(2 teaspoon)lemon juice(2 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)cumin seeds (jeera) - roasted(1 teaspoon)black pepper powder(1/2 teaspoon)cumin seeds (jeera) - roasted and powdered(1 teaspoon)tablespoons tomato ketchup(2) - 3
Pour this dressing on the bean salad and toss well and the salad is ready to be served
- 4
Serve Mexican Beans Salad with Mexican Vegetarian Burrito Bowl and Bean Spinach And Corn Quesadilla for a weekend night dinner with your friends and family
black eyed beans (lobia) - boiled(50 grams)sweet corn - boiled(50 grams)
About this recipe
A vegetarian Mexican recipe with kabuli chana (white chickpeas) - boiled, black eyed beans (lobia) - boiled, rajma (large kidney beans) - boiled. Ready in 30 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
