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Black Bean Chili Salad

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Black Bean Chili Salad
  • Prep 10 min
  • Total 10 min
  • Servings 4
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Jicama, corn, tomato, green onion and a spicy dressing provide a flavorful alternative to the average bean salad.
Updated Aug 9, 2010

Ingredients

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 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

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    What's jicama? Sometimes referred to as the "Mexican potato," this sweet and nutty root vegetable can be enjoyed raw or cooked.
  • tip 2
    Most large supermarkets carry jicama. If that's not an option in your area, check out Mexican and farmers' markets.

Nutrition

390 Calories, 8g Total Fat, 18g Protein, 62g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
10mg
0%
Potassium
910mg
26%
Total Carbohydrate
62g
21%
Dietary Fiber
15g
60%
Sugars
8g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
30%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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