Stuck At Home Recipes: Mexican Bean Salad Recipe

Though COVID-19 pandemic-related grocery shortages and other restrictions are slowly easing in some parts of the country, nutrition and safety are still of the utmost importance for many patients with cancer and survivors.

That’s why we’re sharing this healthy, flavorful Mexican Bean Salad recipe, made with shelf-stable ingredients. Full of protein and fiber, this salad - courtesy of Rachel J. Wong, RD, CSO, LD., an oncology dietician from Georgetown Lombardi Comprehensive Cancer Center - can be eaten alone, in a taco, or even added to a salad for an extra boost.

After starting with a variety of beans, simply add some chopped bell pepper, corn (fresh or frozen), red onion, olive oil and seasoning, and let the salad rest for an hour for the flavors to absorb.

Give it a try today!

Mexican Bean Salad:

(Makes 8 Servings)

Ingredients:

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 green bell pepper, chopped

1 red or orange bell pepper, chopped

1 (15 ounce) can of sweet corn kernels, drained and rinsed

1 red onion, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoons white sugar

1 tablespoon salt

1-2 cloves minced garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground turmeric

1/2 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder

Directions:

1) In a large bowl, combine beans, bell peppers, corn, and red onion.

2) Prepare the dressing. Separately, In a small bowl whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, turmeric, cumin, and black pepper. Season to taste with hot sauce and chili powder.

3) Pour dressing over vegetables; mix well. Chill in the refrigerator for at least 1 hour before serving.