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Black Bean and Corn Salad I Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In12 h 15 m
  • 1In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
  • 2In 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 6 servings
  • 304 cals
  • 1/2 cup balsamic vinaigrette salad dressing
  • 1/4 teaspoon seasoned pepper
  • 1/4 teaspoon dried cilantro
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cumin
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (15 ounce) cans whole kernel corn, drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onions
  • 1/2 cup red bell pepper, chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    304
    15%
  • Fat:
    8.5
    13%
  • Carbs:
    49.5
    16%
  • Protein:
    11.7
    23%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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