Fiesta Bean Salad
This has been a family favorite recipe for many years but I just started using a combination of Pinch Spice seasonings in it, so it kicks it up a notch, of course.
It’s easy to make and everyone likes it! The taste is cool with a touch of heat. We use half Ceylon Cacao and half regular chili powder so it’s not too spicy, but you can use all Ceylon if you want.
If you make a larger batch of this than you need, it makes great leftovers for several days.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 2 cups cooked beans, drained (we use black or pinto most of the time)
- 2 cups cooked corn, drained
- 1 cup grated or shredded cheddar cheese
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green pepper
- 1 tsp. Pinch’s Organic Chili Powder
- 1 tsp. Pinch’s Ceylon Cacao Chili Powder
- 1/4 tsp. Pinch’s organic onion powder
- 1/4 tsp. salt
- optional 1 tsp. Pinch’s Buffy’s Garlic Seasoning
- optional 1/4 cup chopped black olives
- optional 1/2 cup mayonnaise or you can sub in 1/4 cup yogurt for 1/4 cup of the mayonnaise
Instructions
After prepping the ingredients, mix all together well and chill a few hours till serving.
The recipe UI is a nice touch to this blog post. I like how each ingredient has its own checkbox and the recipe meta data is useful too.