Mexican Black Bean & Veggie Salad

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  • Minutes to Prepare:
  • Number of Servings: 10
Ingredients
2 Tbls- Balsamic Vinegar2 tbsp- Extra Light Olive Oil1/2 tsp- Salt1/4 tsp- Splenda for baking blend1/2 tsp- Black Pepper1/2 tsp- Ground Cumin1/2 tsp- Chili Powder3 Tbls- Cilantro (fresh)1 15.25 oz. Can- Yellow Sweet Corn- drained1 15 oz. can- Black Beans- drained and rinsed1/2 cup- Green Bell Pepper, chopped3/4 cup- Red Ripe Tomatoes, chopped1/4 cup- Vidalia or Red Onion, chopped
Directions
In small bowl mix balsamic vinegar, oil, lime juice, salt, Splenda, black pepper, ground cumin, and chili powder. Set aside.

Drain and rinse black beans. Drain corn. Chop green peppers, tomato, cilantro and onion.
In large bowl add black beans, corn, green peppers, tomato, cilantro and onion. Toss with vinegar mixture. Cover and refrigerate 4 hours or overnight for best flavor.

Makes about 10 1/2 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user KATPRAT.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 101.4
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 475.0 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.6 g

Member Reviews
  • GALUXEGURL
    This recipe is very yummy, and easy to make. I made this for a work meeting and was able to resist loading my plate with all the bad stuff without feeling deprived. I did add one chopped avocado. - 11/17/09