Side dishe for 10
Mexican Bean Salad
Three kinds of beans, corn, peppers, and herbs are tossed with a sweet lime dressing for a crisp, filling salad.
$2.49for 4 servings
$0.62 per serving$2.49 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: nospoonnecessary.com
- 15 minstart to table
- Easydifficulty
- 10servings as written
- $typical cost tier
MexicanVegetarianBudgetSide dishesLunchesNo-cookSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Corn kernels$0.09/oz typical | 6.25 oz | $0.56Typical price |
| Leeks and shallots$3.49/lb typical | 0.2 lb | $0.68Typical price |
| Bell peppers$2.49/lb typical | 0.55 lb | $1.40Typical price |
| Poblano and other fresh chiles$0.60 each typical | 1 | $0.60Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | 0.5 | $0.74Typical price |
| Juice, soda and mixers$0.04/oz typical | 1.75 oz | $0.07Typical price |
| Total for the servings shown | $6.23 | |
Pantry staples you likely have
Wine, beer and spiritsHoney or maple syrupDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsOlive and cooking oil
Not included in the cost.
Ingredients
- 1 1/4 cup cooked corn kernels
- 1 large shallot
- 2 small red bell peppers
- 1 jalapeno
- 1 cup fresh cilantro leaves
- 3 1/2 tbsp lime juice
- 1 tbsp red wine vinegar
- 1 3/4 tbsp honey
- scant 1/4 tsp garlic powder
- 1 tsp ground cumin
- 3/8 tsp chili powder (optional)
- 3/7 cup olive oil
- to taste kosher salt & ground pepper (optional)
Steps
- Drain and rinse the black beans, kidney beans, and cannellini beans, then place them in a large bowl.
- Add the corn, chopped shallot, red peppers, jalapeno, cilantro, and avocado if using.
- Whisk the lime juice, vinegar, honey, garlic powder, cumin, chili powder, olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the bean mixture and toss gently until coated.
- Let the salad stand for 5 minutes before serving.
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