Succotash Salad (Black Bean & Corn Salad)
- Number of Servings: 18
Ingredients
Yellow Mustard, .25 cupBrown Sugar, .25 cup, packedCider Vinegar, 2 tbspOlive Oil, .33 cupThyme, ground, .25 tspBasil, .33 tbsp Black Beans, 1 (15 oz) can = 3.5 cupChick peas, 1 (15 oz) can = 3.5 cupsCorn, 1 (12 oz) canCelery, .5 cup, dicedRed Onion, 0.5 cupRed Bell Pepper, .25 cup
makes 18 - 1/2 cup servings.
Combine first six (6) ingredients, set aside. Rinse black beans well and put into a large bowl. Drain Chick peas (garbanzo beans) and add to black beans, Drain corn and add to bean mixture. Chop celery, onions, and peppers and add. Pour dressing over and combine well. This needs to set for a least one day for flavors to combine. Best served slightly above refrigerator temp.
Number of Servings: 18
Recipe submitted by SparkPeople user KOBER9999.
Combine first six (6) ingredients, set aside. Rinse black beans well and put into a large bowl. Drain Chick peas (garbanzo beans) and add to black beans, Drain corn and add to bean mixture. Chop celery, onions, and peppers and add. Pour dressing over and combine well. This needs to set for a least one day for flavors to combine. Best served slightly above refrigerator temp.
Number of Servings: 18
Recipe submitted by SparkPeople user KOBER9999.
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 379.1 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.2 g
- Protein: 5.8 g