Black Bean Corn and Jalapeno Salad
Created by Deanna72 on January 22, 2014
- Servings: 8
- Prep Time: 20m
- Cook Time: 0m
- Recipe #11942
Ingredients
- 1/2 cup olive oil
- 2 teaspoons hot sauce (Tabasco)
- 2 tablespoon red wine vinegar
- 2 tablespoon fresh cilantro (minced)
- 1 to 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 bag (10 ounce) frozen corn, thawed and drained
- 1 can (15 ounce) black beans, drained and rinsed
- 1 jalapeno pepper, small diced (seeds removed)
- 2 cups cherry tomatoes (chopped in half)
- 1 red onion, chopped
How to Make
-
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.
Nutritional Facts
- 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