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Mexican Bean Salad

Patricia Scuteri
  • 10 minutes
  • Serves 6

INGREDIENTS

1 can

red beans, drained and rinsed

1 can

black beans, drained and rinsed

1 cup

corn

1 1/4 cups

diced tomatoes

3/4 cup

diced celery (about 3 stalks)

3/4 cup

diced onions

1 clove

garlic, pressed (or smashed) and sprinkled with salt

1

Serrano pepper, seeded and minced (you can leave the seeds if you want it to be spicy)

3 tbsp

fresh cilantro, cleaned and chopped

The juice of one lime (around 2-3 Tbsp.)

1/2 tsp

salt

1/4 tsp

pepper

1/2 tsp

chili powder

3/4 tsp

cumin