Pairs well with Enchilada Dense Bean Salad
Show only recipes from United States
Enchilada Dense Bean Salad
3.8K views • 13d ago
172
3
4.5% engagement
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
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- black beans - 1 cup (cooked or canned, rinsed and drained)
- pinto beans - 1 cup (cooked or canned, rinsed and drained)
- corn kernels - 1 cup (fresh or frozen, thawed)
- red bell pepper - 1 medium (diced)
- red onion - 1/4 cup (finely chopped)
- cilantro - 1/4 cup (fresh, chopped)
- lime juice - 2 tablespoons (freshly squeezed)
- olive oil - 2 tablespoons (extra virgin)
- enchilada sauce - 1/4 cup (store-bought or homemade)
- ground cumin - 1 teaspoon (to taste)
- chili powder - 1 teaspoon (to taste)
- salt - 1/2 teaspoon (to taste)
- black pepper - 1/4 teaspoon (freshly ground)
Instructions
- 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.
- Mix the dressing: In a small bowl, whisk together the lime juice, olive oil, enchilada sauce, ground cumin, chili powder, salt, and black pepper.
- 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.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
