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Best-of-the-West Bean Salad

Image of prepared Best-of-the-West Bean Salad recipe
  • prep time: 10 min
  • total time: 10 min
  • serves: 8 (1/2 cup each)
  • calories: 109 1 serving

This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.


  • 3/4 cup Pace® Picante Sauce
  • 2 tablespoons chopped cilantro
  • 2 tablespoons red wine vinegar
  • 1 tablespoon vegetable oil
  • 1 large green pepper, diced (about 1 cup)
  • 1 medium red onion, very thinly sliced (about 1/2 cup)
  • 1 can (about 15 ounces) kidney beans, rinsed and drained
  • 1 can (about 15 ounces) pinto beans, rinsed and drained


  • Step 1

    Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.

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Made With

Calories 109
Total Fat 2 g
Sat. Fat 0.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 323 mg
Total Carb 17 g
Dietary Fiber 3 g
Sugar 1 g
Protein 5 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 5 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.