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Black Bean and Corn Salad Recipe

Photo by: Taste of Home

100% would make again

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This recipe is a favorite with my husband and five boys, all hearty eaters. It's filling, economical and, best of all, easy to prepare. I spend many afternoons driving our sons back and forth to their wrestling and band practices, piano lessons, Boy Scout meetings and church activities.

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8 Servings
Prep: 10 min. + chilling

Ingredients

1 can (15 ounces) black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 can (8-3/4 ounces) whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons Crisco® Extra Virgin Olive Oil
2 tablespoons lemon juice
1/2 to 1 teaspoon ground cumin
1 garlic clove, minced

Directions

Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 164 calories, 8 g fat (3 g saturated fat), 15 mg cholesterol, 373 mg sodium, 15 g carbohydrate, 3 g fiber, 6 g protein.

Black Bean and Corn Salad published in Country Extra September 1993, p47