Black Bean and Corn Salad
Recipe: #11989
January 31, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Beans, Black Beans, Corn, Peppers, Picnic, High Fiber, High Protein, Sugar Substitute, Frozen Vegetables, more
"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."
Ingredients
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 by Step Method
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
No special items needed.