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Colorful Black Bean Salad

  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 20
  • Save
    2K
  • Pinterest
    0
  • Print
    15
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A spicy (but not too hot) chili dressing coats this sensational veggie salad. MORE + LESS -

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

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  • 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.

Expert Tips

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
35
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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