Mexican Black Bean & Veggie Salad

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Nutritional Info

Servings Per Recipe: 10
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

View full nutritional breakdown of Mexican Black Bean & Veggie Salad calories by ingredient

Introduction

So fresh, light, and easy to make! Great as a side salad, topping for greens/meat/rice, wrap filling, healthy dip for chips--this stuff is incredibly flavorful and versatile! I adapted this from another recipe I found on here to change and add a few things. So fresh, light, and easy to make! Great as a side salad, topping for greens/meat/rice, wrap filling, healthy dip for chips--this stuff is incredibly flavorful and versatile! I adapted this from another recipe I found on here to change and add a few things.

Minutes to Prepare: 10

Number of Servings: 10

Ingredients

2 Tbls- Balsamic Vinegar

2 tbsp- Extra Light Olive Oil

1/2 tsp- Salt

1/4 tsp- Splenda for baking blend

1/2 tsp- Black Pepper

1/2 tsp- Ground Cumin

1/2 tsp- Chili Powder

3 Tbls- Cilantro (fresh)

1 15.25 oz. Can- Yellow Sweet Corn- drained

1 15 oz. can- Black Beans- drained and rinsed

1/2 cup- Green Bell Pepper, chopped

3/4 cup- Red Ripe Tomatoes, chopped

1/4 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.