CHILI-CUMIN BEAN SALAD

Chili-Cumin Bean Salad image

"A gal at work shared this interesting bean salad with me a few years ago," notes Michelle Smith of Running Springs, California. "It has lots texture and gets a little kick from the chili powder and cumin without being too hot. It's a nice favorite at our family gatherings. For a hearty change of pace, serve it in a tortilla with slices of grilled chicken breast."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

4 cups chopped tomatoes
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1-1/2 cups chopped red onion
1 cup minced fresh cilantro
1/4 cup lime juice
3 tablespoons olive oil
2-1/2 teaspoons chili powder
2-1/2 teaspoons ground cumin
1 teaspoon pepper
1/2 teaspoon salt

Steps:

In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 413mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges