Servings | Prep Time | Cook Time |
---|---|---|
8 | 15 mins | 1 hr 15 mins |
1. | In a large bowl, combine beans (rinsed and drained), bell peppers and red onion. |
2. | In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, cilantro, and black pepper. |
3. | Season to taste with garlic and chili powder. |
4. | Pour olive oil dressing over vegetables; mix well. |
5. | Chill thoroughly, and serve cold. |
6. | Note: based on a recipe from allrecipes. |
There are 296 calories in 1 serving of Mexican Summer Salad.
Calorie split: 44% fat, 43% carbs, 14% protein.
|
Serving Size | 1 serving |