Black Bean Corn and Jalapeno Salad
Recipe: #11942
January 22, 2014
Categories: Salads, Bean Salad, Vegetable Salad, Side Dishes, Beans, Black Beans, Corn, One-Pot Meal, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Picnic, Potluck, Gluten-Free Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Fresh Tomatoes, Spicy, more
"This is a great salad for those who prefer a bit of heat, it also pairs well with grilled food"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (164.9 g)
- Calories 443.4
- Total Fat - 15.1 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 162.9 mg
- Total Carbohydrate - 64.6 g
- Dietary Fiber - 13.1 g
- Sugars - 2.8 g
- Protein - 14.8 g
- Calcium - 76.4 mg
- Iron - 3.3 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Whisk together the oil, tabasco sauce and vinegar. Add in all of the remaining ingredients and stir gently to coat.
Step 2
Refrigerate for 4 hours before serving.
Tips
No special items needed.
0 Reviews
You'll Also Love
