Mexican Pinto Beans Salad with Jalapeño Pepper
The Mexican Beans Salad with Jalapeno pepper is a super easy meatless recipe that can be made in no time. It is suitable all year round, and it is a good source of protein and fiber for all of us.
Servings: 4 servings
Calories: 231kcal
Equipment
Ingredients
- 15 ounces Can of pinto bean or black beans, drained
- 1 Roma tomato medium size, chopped small
- 1 Bell Pepper red, yellow or orange, chopped small
- 2-3 Green Onions or ½ medium red onion, chopped
- 1 Jalapeño Pepper small size, deveined and chopped
- ¼ cup Cilantro chopped
- 1 Lime or lemon juice
- 2 tablespoons Olive oil
- Salt and pepper to taste
Instructions
- Drain and rinse the beans. Place them in a salad bowl.
- Chop the tomatoes, green onions, bell pepper, cilantro.
- Cut the jalapeno pepper in half and clean the seeds and veins inside. Chop it finely.
- Add all the vegetables to the beans and mix all together.
- Add salt and pepper to taste. Add olive oil and the juice of a lime or lemon. Mix well to coat the vegetables.
- Serve cold.
Notes
- You can replace the pinto beans with other canned beans: black, red, Great Northern beans, Cannellini beans, navy beans, etc.
- You can skip the jalapeno if you don't want the salad spicy.
- You can replace the lemon/lime juice with vinegar(use 1-2 tablespoons or to your taste).
- You can replace green onions with either red or yellow onions.
- You can replace cilantro with parsley.
Nutrition
Serving: 1g | Calories: 231kcal | Carbohydrates: 33g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 80mg | Fiber: 11g | Sugar: 2g
