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Colorful Black Bean Salad

  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 20

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

Hide Images
  • 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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