Black Bean Vegetable Salad Recipe

Black Bean Vegetable Salad Recipe photo by Taste of Home

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WHEN I had a large vegetable garden, I had fun creating recipes, depending on what was ready for picking. I've found this salad complements meat or fish entrees and can be served even if you have another vegetable as a side dish. -Mildred Sherrer, Bay City , Texas

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Black Bean Vegetable Salad Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

3 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
3 medium tomatoes, seeded and diced
1 cup chopped green pepper
1 cup chopped sweet red pepper
DRESSING:
1/4 cup olive oil
3 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 180 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 403 mg sodium, 26 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Colorful Vegetable Salad in Reminisce May/June 2000, p45