Meals Matter

Black Bean And Corn Salad I (Health)

Contributed By: anncrampton
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"This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days."

Ingredients

1/3 cup Balsamic vinaigrette salad dressing

1/8 teaspoon Seasoned pepper

1/8 teaspoon Dried cilantro

1/8 teaspoon Ground cayenne pepper

1/8 teaspoon Ground cumin

1-1 /3 (15 ounce) cans black beans, rinsed and drained

1-1 /3 (15 ounce) cans whole kernel corn, drained

1/3 cup Chopped onion

1/3 cup Chopped green onions

1/3 cup Red bell pepper, chopped

Preparation

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.

In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.

In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Cook's Notes

Cover, and refrigerate overnight.

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: More than 2 hours
Number of Servings: 4
Meal Type: Appetizers

Nutrient Information

Calories: 304
Total Fat: 8.6g
Saturated Fat: ch0mg
Carbohydrates: 49.1g
Protein: 11.7g
Sodium: 966mg
Fiber: 11.1g