Beans & Corn Salad

Name: Beans & Corn Salad Recipe
Prep time: 20 min
Total time: 20 min
Yield: 20
Ingredients: 3 cans Black Beans drained & rinsed well; 2 cans Dark Red Kidney Beans drained & rinsed well; 1 can Canellini Beans drained & rinsed well; 2 c frozen yellow corn; 3 large bell peppers (I use 1 red 1 orange 1 yellow for color) chopped; 2 carrots shredded; 3 cloves garlic finely chopped; 1 Jalepeno pepper chopped; 5-6 scallions chopped; 1/2 c fresh cilantro chopped or 1 tbsp dried cilantro; 3 tbsp fresh oregano chopped or 1 tbsp dried oregano; 1 tbsp cumin; Salt/pepper to taste; Juice from 2 limes; 3/4 c balsamic vinaigrette

Minutes to Prepare: 20

Number of Servings: 20

Ingredients

3 cans Black Beans, drained & rinsed well2 cans Dark Red Kidney Beans, drained & rinsed well1 can Canellini Beans, drained & rinsed well2 c frozen yellow corn3 large bell peppers (I use 1 red, 1 orange, 1 yellow for color), chopped2 carrots, shredded3 cloves garlic, finely chopped1 Jalepeno pepper, chopped5-6 scallions, chopped1/2 c fresh cilantro, chopped, or 1 tbsp dried cilantro3 tbsp fresh oregano, chopped, or 1 tbsp dried oregano1 tbsp cuminSalt/pepper to tasteJuice from 2 limes3/4 c balsamic vinaigrette

Directions

Mix all ingredients together in large serving dish. Let chill for 2-3 hours or overnight.

Serving Size: Makes 20 servings

Number of Servings: 20

Recipe submitted by SparkPeople user JNWCOOK.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 156.8
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 155.0 mg
Total Carbs: 27.8 g
Dietary Fiber: 8.0 g
Protein: 7.9 g

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