Fiesta Caliente Bean Salad Recipe

Name: Fiesta Caliente Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/2 cup red wine vinegar; 1 lime, zest of; 1 tablespoon lemon juice; 3 tablespoons granulated sugar; 3 tablespoons brown sugar; 1 tablespoon salt; 3 tablespoons olive oil; 2 medium red onions or 1 large red onion, finely chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 4 garlic cloves, minced; 2 tablespoons ground cumin; 1/2 tablespoon black pepper; 1/2 tablespoon louisiana hot sauce or 1/2 tablespoon Frank's red hot sauce; 1 tablespoon chili powder; 1 tablespoon barbecue seasoning (dry seasoning version); 1/4 cup water; 1 (10 ounce) package frozen corn kernels or (10 ounce) package garbanzo beans; 1 (15 1/2 ounce) can kidney beans, drained and rinsed; 1 (15 1/2 ounce) can cannellini beans, drained and rinsed; 1 (15 1/2 ounce) can black beans, drained and rinsed; 3 tablespoons fresh lime juice; 1/2 - 1 cup chopped cilantro (depending on your personal taste)

Servings: persons

1/2 cup olive oil
1/2 cup red wine vinegar
1 lime, zest of
1 tablespoon lemon juice
3 tablespoons granulated sugar
3 tablespoons brown sugar
1 tablespoon salt
3 tablespoons olive oil
2 medium red onions or 1 large red onion, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 tablespoons ground cumin
1/2 tablespoon black pepper
1/2 tablespoon louisiana hot sauce or 1/2 tablespoon Frank's red hot sauce
1 tablespoon chili powder
1 tablespoon barbecue seasoning (dry seasoning version)
1/4 cup water
1 (10 ounce) package frozen corn kernels or (10 ounce) package garbanzo beans
1 (15 1/2 ounce) can kidney beans, drained and rinsed
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 (15 1/2 ounce) can black beans, drained and rinsed
3 tablespoons fresh lime juice
1/2 - 1 cup chopped cilantro (depending on your personal taste)

1
In a medium bowl, add the first 7 ingredients. Combine and set aside.
2
Heat a skillet over medium high heat, once the skillet it is hot add the 3 tablespoons of olive oil. To the skillet add chopped red onions,red and green bell peppers; cook until translucent. Add garlic and stir to distribute, being careful not to burn garlic.
3
Add cumin, black pepper, hot sauce, chili powder, barbecue seasoning, and stir over the heat to release the flavors being careful not to burn. Add water and stir until some of the water evaporates.
4
Add all the beans and corn. Mix thoroughly and heat through.
5
Add the the reserved olive oil / vinegar mixture. Stir to combine and cook for about 3-5 minutes until heated through. (This salad is meant to have some liquid, but if there is too much liquid cook a little extra to evaporate).
6
Add lime juice and stir in chopped cilantro to combine. Serve.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 cup olive oil, 1/2 cup red wine vinegar, 1 lime, zest of, 1 tablespoon lemon juice, and more.

Yes, Fiesta Caliente Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fiesta Caliente Bean Salad

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