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Corn and Black Bean Salad

 5 Ratings
0 Comments
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 10
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This one bowl, easy-mix bean salad comes together in just 15 minutes, and pairs well with grilled entrees and Tex-Mex menus.

Recipe by Shreya Sasaki
March 19, 2013

Ingredients

1/2
cup balsamic vinaigrette dressing
1/4
teaspoon black pepper
1
tablespoon chopped fresh cilantro
1/8
teaspoon ground red pepper (cayenne)
1/4
teaspoon ground cumin
2
cans (15 oz each) black beans, drained, rinsed
1
can (11 oz) whole kernel sweet corn
1
small onion, chopped (1/2 cup)
8
medium green onions, chopped (1/2 cup)
1
small red bell pepper, chopped (1/2 cup)

Directions

  • 1 In small bowl, stir together dressing, pepper, cilantro, red pepper, and cumin. Set aside.
  • 2 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.

Expert Tips

Serve this salad as an appetizer with tortilla chips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
5
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
70mg
3%
Total Carbohydrate
24g
8%
Dietary Fiber
7g
30%
Sugars
4g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
10%
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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