Black Bean Fiesta Salad

Name: Black Bean Fiesta Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings.
Cuisine: Mexican Recipes, Mexican Salad Recipes, Mexican Vegetarian Recipes
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

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

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.

Nutrition Facts

3/4 cup: 192 calories, 8g fat (3g saturated fat), 10mg cholesterol, 354mg sodium, 22g carbohydrate (0 sugars, 6g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Black Bean Fiesta Salad in Taste of Home August/September 2002