Black Bean and Corn Salad I
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Description
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
- ½ cup balsamic vinaigrette salad dressing
- ¼ teaspoon seasoned pepper
- ¼ teaspoon dried cilantro
- ⅛ teaspoon ground cayenne pepper
- ¼ teaspoon ground cumin
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (15 ounce) cans whole kernel corn, drained
- ½ cup chopped onion
- ½ cup chopped green onions
- ½ cup red bell pepper, chopped
Directions
- 1. In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
- 2. 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.
Nutrition Facts
serving: 6 servings
calories: 304.2 kcal
carbohydrates: 49.5 g
protein: 11.7 g
saturated fat: 0.9 g
sodium: 1083.9 mg
fiber: 10.9 g
sugar: 6.2 g
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