Ingredients30 m servings 183 cals
- Combine black beans, kidney beans, navy beans, yellow corn, Mexican stewed tomatoes, sweet red onion, jalapeno, yellow bell pepper, orange bell pepper, and cilantro in a large bowl. Stir gently to blend. Add lime juice, white wine vinegar, apple cider vinegar, olive oil, and honey. Stir gently to coat. Stir ground black pepper, sea salt, fajita seasoning, chili powder, garlic powder, smoked paprika, and red pepper flakes into salad; stir gently to blend. Refrigerate until serving time.
Per Serving: 183 calories; 4.2 g fat; 30.9 g carbohydrates; 7.8 g protein; 0 mg cholesterol; 563 mg sodium. Full nutrition
ReviewsRead all reviews 8
Tasty! I used black beans, white beans and kidney beans. followed recipe otherwise. I thought the dressing had too much vinegar so I offset that with more honey! I also used more fajita ...
I used two cloves fresh garlic instead of the powder and grilled the corn first to give it a nuttier flavor. The fresh lime juice and the cilantro give this salad an awesome southwest flavor. Pe...
I made it for a church picnic and it was very well received. I did add more fajita spice (I misread the recipe) so I left off some of the other spices. But I think it is the honey that really ...
We had our annual Christmas potluck at work. I did not change anything. It was a huge success. Perfect amount for that kind of ocassion.
Big hit with my dad even though I didn't have any honey. Mom didn't like it but she's just picky lol. Other than that was surprisingly a good way to clear out those old cans in the back of the p...
Very popular with very little left over. This may have even motivated a couple of people to sign up to this site.