Bean Salad

15 Oz. Can

Robust mixture of black beans, corn, hominy and kidney beans in a subtly spicy tomato-bell pepper, chili-lime seasoned sauce. Serve chilled, warm or at room temperature.


Water, Black Beans, Corn, Hominy, Kidney Beans, Soybean Oil, Onions, contains 2% or less of the following: Vinegar, Red Bell Peppers, Green Bell Peppers, Chili Powder (Chili Pepper, Spices, Salt, Garlic Powder), Tomato Paste, Modified Food Starch, Lime Juice Concentrate, Salt, Spices, Onion Powder, Garlic Powder, Sodium Bisulfite.

Nutrition Information

Serving Size: 125g 
Servings Per Container: 3.5

Amount Per Serving: 1/2 cup
(Percent Daily Value*)

Calories: 130
   Calories from Fat 35
Total Fat 4g (6%)
   Saturated Fat 0.5g (3%)
   Trans Fat 0g (0%)

Cholesterol 0mg (0%)
Sodium 540mg (23%)
Total Carbohydrate 19g (6%)
   Dietary Fiber 5g (20%) 
   Sugars 3g
Protein 5g 
Vitamin A (6%)
Vitamin C (0%)
Calcium (4%)
Iron (70%)

Related Recipes

Salsa Verde Bean Enchiladas

Salsa Verde Bean Enchiladas

Southwestern Bean Chili

Southwestern Bean Chili

Simple Serving Suggestions

  • Quick Pizza: Drain Bean Salad; spread over prebaked pizza crust. Sprinkle with packaged shredded Mexican cheese blend. Bake according to crust package directions.
  • Zesty Southwestern Bean & Corn Soup: Puree half a can of Bean Salad in blender or food processor. Pour into large saucepan with remaining Bean Salad. Add frozen corn, vegetable broth and Mexican Seasoning blend. Bring to boil; then simmer to heat through. Serve topped with sour cream, chopped tomatoes, and cilantro.
  • Quick Enchiladas: Sauté lean ground beef seasoned with chili powder. Stir in drained Bean Salad and chopped cilantro. Serve as a filling for warm flour tortillas.