Quick Black Bean and Corn Salad

Name: Quick Black Bean and Corn Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings.
Cuisine: Mexican Recipes, Mexican Salad Recipes
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 olive oil; 2 tablespoons lemon juice; 1/2 to 1 teaspoon ground cumin; 1 garlic clove, minced

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.

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 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.

Nutrition Facts

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

Reviews

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Average Rating:

tiffanykorn

Aug 29, 2012

Amazing quick salad that is delicious. Great for a hot day
connielangston

May 28, 2009

Just whipped this up to serve with my enchiladas...Yummm!