Monday, March 26, 2012

80--- Creamy Mexican Kidney Bean Salad

I was asked to bring a dish that could be a side for fajitas........hmmmmmm.  Kidney beans are a great source of fiber, folate, protein, iron, potassium and vitamin B1.  Shaped for a very important organ, these are perfect packages to bring health to your entire body!  Try to include beans in a meal AT LEAST once per week!

Creamy Mexican Kidney Bean Salad
Serves 7

2 cans kidney beans, drained and rinsed
4 oz sliced black olives
 1 1/2 cups corn kernels
1/4 cup chopped fresh jalapeno
1/3 cup cilantro
1/2 cup red onion
1/2 avocado, cut into chunks (optional)

4 oz non fat Greek yogurt
2 tsp lime juice
1/4 tsp ground black pepper
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp dried dill
1/2 tsp chili powder
1/4 tsp dried minced onion
1/4 tsp dried parsley
1/4 tsp ground cumin
Dash cayenne pepper

Mix together all dressing ingredients and place in a covered container in the refrigerator for 15 minutes. 

Meanwhile, toss together all salad ingredients. Note: if using avocado, wait until just before serving to fold it into mixture.

Gently fold dressing into salad mixture.  Refrigerate for one hour prior to serving.  Garnish with fresh cilantro.

Nutrition Info per ~1/2 cup: 149 calories, 2.5 g fat, 8 g protein, 18 g carbohydrates, 7 g fiber


  1. What are the large chunks? Looks kinda like avocado. Sounds wonderful though.

  2. Mmm looks delish! I've been on a big bean kick lately....definitely saving this recipe!