Black Bean Vegetable Salad

Name: Black Bean Vegetable Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Cuisine: North America, Mexican
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

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling

Makes

8 servings

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

Black Bean Vegetable Salad Recipe photo by Taste of Home

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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.

Nutrition Facts

1 cup: 180 calories, 7g fat (1g saturated fat), 0 cholesterol, 403mg sodium, 26g carbohydrate (4g sugars, 5g fiber), 5g protein.

Black Bean Vegetable Salad

Total Time

Makes

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Ingredients

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