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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. MORE + LESS -

Betty Crocker Tasteseekers
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

Hide Images
  • 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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