Colorful Black Bean Salad

Colorful Black Bean Salad

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

Prep Time

20

Minutes

Total Time

2:20

Hrs:Mins

Makes

20

servings

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™ 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
  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.
Makes 20 servings (about 2/3 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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.
Substitution
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Sodium 420 mg;
  • Total Carbohydrate 37 g
    • (Dietary Fiber 9 g,
  • Protein 11 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.