Black Bean Fiesta Salad
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, Washington6 ServingsPrep: 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 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.
Nutrition Facts: 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,