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Citrus-Black Bean Salad with Two Peppers

Citrus-Black Bean Salad with Two Peppers
  • Prep 25 min
  • Total 25 min
  • Servings 4
This tangy, colorful summer salad, filled with fresh fruit and veggies, is light and cool but hearty enough to serve as a meal.
By Betty Crocker Tasteseekers
Updated August 4, 2016

Ingredients

  • 1 green pepper
  • 1 red pepper
  • 1 can black beans, drained and rinsed
  • 1 cup diced pineapple
  • 1 cup sweet corn kernals
  • 1 lime, juiced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp finely chopped cilantro
  • 3/4 cup pomegranate seeds
  • Salt and pepper, to taste

Steps

  • 1
    Wash the peppers in cool water. Then, deseed and dice them. Transfer to a large mixing bowl.
  • 2
    Add the black beans, pineapple and corn to the mixing bowl and stir to combine.
  • 3
    Pour the lime juice and olive oil over the pepper mixture. Sprinkle with cilantro. Mix well.
  • 4
    Sprinkle with pomegranate seeds. Stir to combine.
  • 5
    Salt and pepper the salad, to taste.
  • 6
    Serve immediately, or chill until ready to eat.

Nutrition Information

No nutrition information available for this recipe
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