Colorful Black Bean Salad

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A spicy (but not too hot) chili dressing coats this sensational veggie salad.

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( 16 Ratings)

16 Ratings

5 Stars

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PREP TIME 20 Min
TOTAL TIME 2 Hr 20 Min
SERVINGS 20

Chili Dressing

3/4: cup red wine vinegar

1/3: cup vegetable oil

1 1/2: teaspoons chili powder

3/4: teaspoon ground cumin

3: small cloves garlic, crushed

Salad

1: bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, cooked, drained

3: cups diced peeled jicama

3: medium tomatoes, seeded, chopped (3 cups)

6: cans (15 oz each) Progresso® black beans, drained, rinsed

6: green onions, thinly sliced

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1 In large bowl, mix all dressing ingredients until well blended.
2 Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.

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Expert Tips

The sweet, nutty flavor of jicama adds a delightful crunch to this salad. Peel the skin with a potato peeler or paring knife before cutting the crisp, white flesh.

You can easily substitute the frozen corn in this recipe with canned corn. Check the serving size on the labels to make sure you purchase enough for 3 cups.

Got questions? Our experts have the answers. Ask Betty now.