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Colorful Black Bean Salad

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Colorful Black Bean Salad
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 20
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A spicy (but not too hot) chili dressing coats this sensational veggie salad.
Updated Sep 25, 2008

Ingredients

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) 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

190 Calories, 4 g Total Fat, 11 g Protein, 37 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Sodium
420 mg
Potassium
530 mg
Total Carbohydrate
37 g
Dietary Fiber
9 g
Protein
11 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
16%
16%
Calcium
8%
8%
Iron
18%
18%
Exchanges:
2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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