EZ Bean Salad
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By Johnise M
EZ Bean Salad
1 step
Prep:15min
Based on Texas Caviar, this is a quick, mostly pantry-based, and long-lasting dish (about a week refrigerated).
This is a flexible and forgiving recipe. Other sturdy beans include pinto, cannellini, pinto, black-eyed peas, and red kidney - and use what you have and what you like. I keep a stock of a variety of canned beans etc. on hand for this sort of thing.
Updated at: Thu, 17 Aug 2023 11:34:14 GMT
Nutrition balance score
Great
Nutrition per serving
Calories141.1 kcal (7%)
Total Fat7.3 g (10%)
Carbs15.3 g (6%)
Sugars1.7 g (2%)
Protein5.1 g (10%)
Sodium343.3 mg (17%)
Fiber3.8 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
Set a large strainer into the sink
Open the beans, corn, tomatoes, and pimentos and let drain to 10 minutes
While draining, make the dressing, based on Newman's Own -- I use about 1/2 the bottle in a medium, mixing bowl and add the other spices. Whisk to combine well.
Put the bean salad in large container, tossing gently. Drizzle with dressing (you don't have to use it all, but you want the dressing throughout). Refrigerate for 2 hours+ Just prior to serving, garnish liberally with avocado, feta or cotija, and lime wedges to the side.
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