This spicy bean salad recipe can also be used as a topping for tostadas.
Ingredients
- 1 can garbanzo beans , 15 ounce
- 1 can black beans , 14.5 ounce
- 1 can dark red kidney beans , 14.5 ounce
- 1 can pinto beans , 14.5 ounce
- 1 package frozen corn kernels , 10 ounce
- 1 jar chunky salsa , 8 ounce
- 2 tablespoons chili powder
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon lime juice
- 1 pinch dried parsley
Instructions
-
1
Rinse canned beans in a colander under running water; drain.
-
2
Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
-
3
Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.
Nutrition Facts
Per serving
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