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Black Bean Salsa Salad

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Black Bean Salsa Salad
  • Prep Time 45 min
  • Total Time 1 hr 30 min
  • Servings 12
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Enjoy this delicious black bean salad recipe made using Frozen Corn and vegetables – perfect for side dish.

Ingredients

2
cups frozen corn
2
cups chopped tomatoes (4 medium)
2
cups chopped seeded peeled cucumber (2 large)
3/4
cup finely chopped onions
3/4
cup fresh cilantro leaves or fresh parsley, chopped
3
poblano chiles, seeded, finely chopped*
1
(15-oz.) can black beans, drained, rinsed
1/2
cup cider vinegar
3
tablespoons extra-virgin olive oil or vegetable oil
2
teaspoons sugar
1/2
teaspoon salt

Directions

  • 1 Cook frozen corn as directed on package. Drain.
  • 2 In large bowl, combine cooked corn, tomatoes, cucumber, onions, cilantro, chiles, beans and vinegar; mix well. Let stand at room temperature for 30 minutes to blend flavors, or refrigerate until serving time.
  • 3 Just before serving, in small bowl, combine oil, sugar and salt; mix well. Add to salad; toss gently.
Tips  

* If poblano chiles are unavailable, 1 1/2 cups finely chopped green bell peppers combined with 1 to 2 minced seeded jalapeño chiles can be used.

The Spanish phrase in this whimsically named chopped salad translates as "rooster´s beak," referring to the old-style Mexican way of eating it by picking up the chunks with the finger and thumb. This is said to resemble the way a rooster pecks with its beak.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
100
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1g
5%
)
Cholesterol
0mg
0%
Sodium
170mg
7%
Total Carbohydrate
13g
4%
(
Dietary Fiber
3g
12%
,
Sugars
3g
)
Protein
3g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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