Quick Corn and Black Bean Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.
Ingredients
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (15 ounces) black beans, rinsed and drained
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1 medium sweet red pepper, chopped
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1 medium tomato, seeded and chopped
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6 green onions, chopped
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1/2 cup chopped red onion
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1 jalapeno pepper, seeded and finely chopped, optional
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1 garlic clove, minced
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3/4 cup Italian salad dressing
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1 tablespoon minced fresh cilantro
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1 tablespoon lime or lemon juice
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3/4 teaspoon hot pepper sauce
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1/2 teaspoon chili powder
Directions
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1.
In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.
Nutrition Facts
1/4 cup: 179 calories, 9g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 4g protein.
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