Southwestern Bean & Corn Salad
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1 can each (15.5 oz):black beanslight red kidney beansblackeyed peas1 c frozen corn kernels, cooked1/2 c roasted red pepper, chopped1/2 c finely chopped onion2 T chopped fresh cilantro1 T cider or white balsamic vinegarjuice of one lime1 T olive oil1/2 t garlic powder1/2 t chili powderfresh ground pepper to taste
Drain and rinse beans. Combine with onions, corn peppers and cilantro in large bowl.
In smaller bowl, whisk together remaining ingredients. Toss with bean mixture until combined. Refrigerate at least 30 minutes to allow flavors to combine.
Makes about 12 1/2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RACHE23.
In smaller bowl, whisk together remaining ingredients. Toss with bean mixture until combined. Refrigerate at least 30 minutes to allow flavors to combine.
Makes about 12 1/2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RACHE23.
Nutritional Info Amount Per Serving
- Calories: 140.9
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 127.8 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 8.0 g
- Protein: 6.8 g
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