Black Bean Chili Salad

Jicama, corn, tomato, green onion and a spicy dressing provide a flavorful alternative to the average bean salad.

  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4

Chili Vinaigrette Dressing

1/4
cup red wine vinegar
2
tablespoons vegetable oil
1/2
teaspoon chili powder
1/4
teaspoon ground cumin
1
small clove garlic, finely chopped

Salad

1
cup Green Giant™ Steamers™ Niblets® frozen corn, thawed, drained
1
cup diced jicama
1
medium tomato, seeded, chopped (3/4 cup)
2
medium green onions, sliced (2 tablespoons)
2
cans (15 oz each) Progresso™ black beans, drained, rinsed

  • 1 In large glass or plastic bowl, mix all dressing ingredients.
  • 2 Stir in all salad ingredients.

Expert Tips

What's jicama? Sometimes referred to as the "Mexican potato," this sweet and nutty root vegetable can be enjoyed raw or cooked.

Most large supermarkets carry jicama. If that's not an option in your area, check out Mexican and farmers' markets.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
10mg
10%;
Total Carbohydrate
62g
62%
(Dietary Fiber
15g
15%
  Sugars
8g
8%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
25%;
Calcium
15%;
Iron
30%;
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.