Fresh Mexican Bean Salad Recipe

Name: Fresh Mexican Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup lightly packed fresh cilantro; ¼ cup goya olive oil; ¼ cup goya vegetable oil; ¼ cup goya red wine vinegar; 1 garlic clove, peeled; 1 teaspoon sugar; ½ teaspoon salt; 1 (15 1/2 ounce) cangoya black beans, drained and rinsed; 1 (15 1/2 ounce) cangoya chickpeas, drained and rinsed; 1 (15 1/2 ounce) cangoya whole kernel golden corn, drain and rinsed; 1 medium red bell pepper, finely chopped (about 1 cup); 2 tablespoons finely chopped red onions; 1 (14 ounce) cangoya hearts of palm, drained, rinsed and cut into 1/4-inch rounds

Servings: persons

½ cup lightly packed fresh cilantro
¼ cup goya olive oil
¼ cup goya vegetable oil
¼ cup goya red wine vinegar
1 garlic clove, peeled
1 teaspoon sugar
½ teaspoon salt
1 (15 1/2 ounce) cangoya black beans, drained and rinsed
1 (15 1/2 ounce) cangoya chickpeas, drained and rinsed
1 (15 1/2 ounce) cangoya whole kernel golden corn, drain and rinsed
1 medium red bell pepper, finely chopped (about 1 cup)
2 tablespoons finely chopped red onions
1 (14 ounce) cangoya hearts of palm, drained, rinsed and cut into 1/4-inch rounds

1
Transfer cilantro, olive oil, vegetable oil, vinegar, garlic, sugar and salt to bowl of blender.
2
Blend on high until smooth, about 1 minute.
3
(Note: Vinaigrette can be prepared up to 1 week in advance when stored covered in refrigerator.
4
Bring to room temperature and whisk to combine before using.)
5
In large mixing bowl, combine back beans, chick peas, corn, bell pepper and onion.
6
Pour in vinaigrette and stir gently to combine.
7
Add hearts of palm, gently toss and serve.

422

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 13 ingredients. The key ingredients include: ½ cup lightly packed fresh cilantro, ¼ cup goya olive oil, ¼ cup goya vegetable oil, ¼ cup goya red wine vinegar, and more.

Yes, Fresh Mexican 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.

Fresh Mexican Bean Salad

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