Pairs well with Enchilada Dense Bean Salad

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Enchilada Dense Bean Salad

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A hearty and flavorful bean salad inspired by enchilada flavors, perfect as a side or main dish.

00:00:30 total

Serves 4

easy

Sides / Appetizer

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Ingredients

  1. black beans - 1 cup (cooked or canned, rinsed and drained)
  2. pinto beans - 1 cup (cooked or canned, rinsed and drained)
  3. corn kernels - 1 cup (fresh or frozen, thawed)
  4. red bell pepper - 1 medium (diced)
  5. red onion - 1/4 cup (finely chopped)
  6. cilantro - 1/4 cup (fresh, chopped)
  7. lime juice - 2 tablespoons (freshly squeezed)
  8. olive oil - 2 tablespoons (extra virgin)
  9. enchilada sauce - 1/4 cup (store-bought or homemade)
  10. ground cumin - 1 teaspoon (to taste)
  11. chili powder - 1 teaspoon (to taste)
  12. salt - 1/2 teaspoon (to taste)
  13. black pepper - 1/4 teaspoon (freshly ground)

Instructions

  1. Prepare the beans and vegetables: Rinse and drain the black and pinto beans. Dice the red bell pepper, finely chop the red onion, and chop the fresh cilantro.
  2. Mix the dressing: In a small bowl, whisk together the lime juice, olive oil, enchilada sauce, ground cumin, chili powder, salt, and black pepper.
  3. Combine all ingredients: In a large bowl, combine the beans, corn, red bell pepper, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine.
  4. Chill and serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

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