Black Bean and Corn Salad

6
Servings
10m
Prep Time
2h
Cook Time
2h 10m
Ready In


"This is based on a recipe from the American Diabetes Association, but I made some changes to suit what I had on-hand. It's a nice summer salad, but also works well any time of year next to a Mexican main dish."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (162.3 g)
  • Calories 371.1
  • Total Fat - 7.9 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 7.3 mg
  • Sodium - 148.7 mg
  • Total Carbohydrate - 59.8 g
  • Dietary Fiber - 13.6 g
  • Sugars - 7.7 g
  • Protein - 18.7 g
  • Calcium - 120 mg
  • Iron - 4.4 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 0.7 mg

Step 1

In a medium bowl, combine black beans, corn, bell pepper, onion and pimiento.

Step 2

In a small bowl, whisk together remaining ingredients.

Step 3

Pour dressing over vegetable mixture and toss to coat.

Step 4

Cover and refrigerate a couple of hours to allow flavours to meld.

Step 5

Stir again before serving.

Tips & Variations


No special items needed.

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