This one bowl, easy-mix bean salad comes together in just 15 minutes, and pairs well with grilled entrees and Tex-Mex menus.
March 19, 2013
cup balsamic vinaigrette dressing
teaspoon black pepper
tablespoon chopped fresh cilantro
teaspoon ground red pepper (cayenne)
teaspoon ground cumin
cans (15 oz each) black beans, drained, rinsed
can (11 oz) Green Giant™ SteamCrisp® Niblets® whole kernel sweet corn
small onion, chopped (1/2 cup)
medium green onions, chopped (1/2 cup)
small red bell pepper, chopped (1/2 cup)
In small bowl, stir together dressing, pepper, cilantro, red pepper, and cumin. Set aside.
In large bowl, mix remaining ingredients. Toss with dressing to coat. Cover; refrigerate for at least 1 hour or overnight to blend flavors. Just before serving, stir mixture to coat beans and corn with dressing.
Serve this salad as an appetizer with tortilla chips.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.