Black Bean and Corn Salad I recipe

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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

Nutrition Info

304.2 calories
carbohydrate: 49.5 g
cholesterol: : -
fat: 8.5 g
fiber: 10.9 g
protein: 11.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1083.9 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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