Tex-Mex Bean Salad

Servings: 4 - 6


  • 2 15-ounce (425g) cans organic pinto or black beans, drained
  • 1/2 cup (75g) diced red bell pepper
  • 1/3 cup (60g) finely chopped red onion
  • 1/2 cup (340g) pimento-stuffed olives, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup (20g) minced fresh coriander
  • 4 to 5 Tbsp (60 to 75mL) lime juice
  • Salt to taste
  • 2 Tbsp (30mL) olive oil
  • Radicchio leaves for garnish


In a large bowl, combine the beans, red pepper, onions, olives, jalapeño, coriander, 3 Tbsp (45mL) lime juice and salt to taste. Set aside at room temperature for an hour or two. Just before serving, stir in the olive oil and enough additional lime juice to make the flavors pop. Mound the salad onto radicchio leaves either on a platter or individual plates.

Values per serving:
Calories: 95, Total Fat: 2 g
Fiber: 6 g