Black Bean, Corn, Tomato & Cucumber Salad
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
Directions
1 - 15.5 oz. can of Black Beans1 - 15.5 oz. can of Sweet Yellow Corn1 cup grape/cherry tomatoes quartered1 cup diced onion1 large cucumber diced1 cup diced bell pepper1 cup diced celery2 tbsp chopped cilantro1 tbsp Lawry's Seasoned Salt1 tsp fresh ground black pepper1/4 tsp Cayenne Pepper2 tbs Splenda sweetnerJuice from 1 Lime1/2 cup White Vinegar1/4 cup Extra Virgin Olive Oil
Drain and rinse canned beans and corn and add all the chopped vegetables in a large bowl.
Blend the seasonings with the oil and vinegar in a small bowl.
Pour the dressing over the salad and gently toss.
Refrigerate for about 30 minutes before serving.
Makes about 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TXTITA.
Blend the seasonings with the oil and vinegar in a small bowl.
Pour the dressing over the salad and gently toss.
Refrigerate for about 30 minutes before serving.
Makes about 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TXTITA.
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 538.4 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.6 g
- Protein: 4.5 g
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