{Bean Fiesta Salad: cool, spicy and lean}

Bean Fiesta Salad


Hungry for mexican? Go ahead and try this lean mexican recipe and leave the remorse behind! This salad is packed with lean meatless protein and fiber. It’s a simple recipe. Anyone can make this, especially if you buy canned or frozen products to speed up the process. Remember to drain and rinse these products to help lower their sodium content. And of course, whenever possible choose organic canned products! Especially corn – this is one the most common genetically modified foods. Back to the recipe… the combination of tomato, fresh cilantro and lime juice makes this so light in flavor yet with a subtle mexican flare. Plus this is such a versatile recipe!! Eat it as snack, appetizer or use it as the base for a main meal. Toss with whole wheat pasta or brown rice. Serve at an outdoor summer party with corn tortilla chips. I mean the possibilities are huge! It’s a great thing to keep prepped in the fridge. Plus the more it marinates, the brighter the flavors. At the bottom I included my lunch burrito recipe made with this amazing fiesta salad… what does this inspire you to create?

2 cups of cooked lima beans or other green beans
1 (15.5 oz) can of black beans, drained & rinsed
1 (8.75 oz) can of corn, drained & rinsed
2 medium tomatoes
1/2 cup red onion
1/2 cup fresh cilantro
juice from 1 lime
2 tsp olive oil
1 large garlic clove, minced
1/4 tsp of salt, pepper, cayenne pepper & ground coriander

Extras: whole wheat tortillas, corn chips or brown rice.


Fiesta Bean Salad

If using frozen green beans, cook according to package directions and let cool to room temperature. Drain and rinse the canned ingredients. Chop the tomatoes, onion, cilantro and garlic. In a large bowl add all of the ingredients and mix until well combined. Add seasonings and adjust according to taste. Feel free to add extra veggies or chopped jalapeño for an added kick.

Fiesta Bean Salad

Fiesta Bean Salad

BEAN FIESTA BURRITO: heat a whole wheat tortilla on the microwave with a mixture of shredded mexican cheeses (I used about 2 tbsp) for about 30 sec. Add a large spoonful of the bean fiesta salad, a dollop of reduced fat sour cream and mesclun salad or spinach. Seal and enjoy! Alternatively – skip the sour cream and shredded cheese and go for hot sauce or vegan chipotle!

Bean Fiesta Burrito

Vegan Bean Fiesta Burrito

Don’t you just love these colors? Bright, colorful, healthy recipes like these sure put me in a happy mood!

2 thoughts on “{Bean Fiesta Salad: cool, spicy and lean}

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