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Colorful Black Bean Salad

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Colorful Black Bean Salad
  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 20
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A spicy (but not too hot) chili dressing coats this sensational veggie salad.

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

Directions

  • 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.
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 INFORMATION PER SERVING

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.
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