Puerto Rican Bean Salad
This Puerto Rican Beans Salad is not only super easy but also delicious. It is a recipe that anyone can make.
Servings: 16
Calories: 98kcal
Ingredients
- 4 twigs fresh cilantro
- ½ white onion
- ½ green pepper
- 4 ounces red pimientos
- 1 can pink beans
- 1 can black beans
- 1 can butter beans *see notes
- 1 can corn
- ¼ cup oil
- 2 tablespoons vinegar
- ½ teaspoon garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Chop the cilantro into small pieces. Peel the onion and cut it into small cubes. Cut the green peppers and pimientos into small cubes as well. Set aside.
- Open the cans of beans and corn and remove all the liquid that comes in. Rinse the beans and let them drain.
- In a big bowl, add the beans, cilantro, onion, green and red pepper, salt, pepper, garlic, oil, and vinegar. Mix and refrigerate or enjoy immediately. Buen provecho.
Notes
- Butter beans- A lot of people add garbanzos to this recipe, but I like to use butter beans. Because I find butter beans to be softer. But also keep in mind that the softness makes them break more easily.
- Vegetables- You can add more vegetables like tomatoes or avocados.
- Storage- Keep in an airtight container so the beans don't dry out for no more than 5 days in the fridge.
Nutrition
Calories: 98kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 74mg | Potassium: 220mg | Fiber: 3g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 14mg | Calcium: 10mg | Iron: 1mg
