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Black Bean Fiesta Salad Recipe

This salad has a colorful blend of black beans and veggies drizzled with a tangy dressing. It's a good as it is good for you!—Bob Wedemeyer, Lynnwood, Washington

This recipe is:

Healthy

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6 Servings
Prep: 10 min. + chilling

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 green pepper, diced
1 sweet red pepper, diced
1 cup diced red onion
2 celery ribs, chopped
3/4 cup cubed Monterey Jack cheese
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons Crisco® Extra Virgin Olive Oil
2 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon pepper
1/2 teaspoon ground cumin

Directions

In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight. Yield: 6 servings.

Nutritional Analysis: One 3/4-cup serving (prepared with reduced-fat cheese) equals 192 calories, 8 g fat (3 g saturated fat), 10 mg cholesterol, 354 mg sodium, 22 g carbohydrate, 6 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 very lean meat, 1 vegetable, 1 fat.

Black Bean Fiesta Salad published in Taste of Home August/September 2002, p47