Black Bean, Corn, Tomato & Cucumber Salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Black Bean, Corn, Tomato & Cucumber Salad calories by ingredient
Number of Servings: 10
Ingredients
-
1 - 15.5 oz. can of Black Beans
1 - 15.5 oz. can of Sweet Yellow Corn
1 cup grape/cherry tomatoes quartered
1 cup diced onion
1 large cucumber diced
1 cup diced bell pepper
1 cup diced celery
2 tbsp chopped cilantro
1 tbsp Lawry's Seasoned Salt
1 tsp fresh ground black pepper
1/4 tsp Cayenne Pepper
2 tbs Splenda sweetner
Juice from 1 Lime
1/2 cup White Vinegar
1/4 cup Extra Virgin Olive Oil
Directions
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.