Black Bean and Corn Salad
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 160.0
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 51.4 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 5.8 g
- Protein: 5.8 g
View full nutritional breakdown of Black Bean and Corn Salad calories by ingredient
Introduction
Very tasty and keeps well several days in the refridgerator for lunches. Very tasty and keeps well several days in the refridgerator for lunches.Number of Servings: 20
Ingredients
-
2 19 oz cans black beans, rinsed and drained
3 cups frozen corn, thawed
1 red pepper, diced fine
1 green pepper, diced fine
1/2 red onion, diced fine
12 Kalamata olives, pitted and roughly chopped
Dressing:
1tbsp. dried basil
1 tsp. minced garlic
1/2 cup extra virgin olive oil
3 tbsp. balsamic vinegar
3 tbsp. lemon juice
3 dashes Tabasco sauce
2 tsp. salt or 2 taste
Freshly cracked black pepper to taste
Directions
Thaw and drain corn and mix with other salad ingredients. Mix dressing ingredients in a small bowl and pour over salad and toss. Refridgerate for 1 hour before serving to allow flavours to blend.
Makes 20 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user EARLYRIDER.
Makes 20 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user EARLYRIDER.