Black Bean Fiesta Salad Recipe

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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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings


  • 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

Nutritional 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, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat 1 vegetable 1 fat.


  1. 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.
Originally published as Black Bean Fiesta Salad in Taste of Home August/September 2002, p47

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