Black beans and corn team up to create a substantial salad that’s a great potluck or party dish.
Recipe information
Yield
6 servings
Ingredients
One 16- to 20-ounce can black beans, drained and rinsed
3 to 3 1/2 cups cooked fresh or frozen corn kernels, thawed
One 6-ounce jar roasted red peppers, drained and cut into strips
2 medium celery stalks, diced
1/3 cup natural low-fat vinaigrette (try a raspberry vinaigrette for a nice flavor twist)
Preparation
Step 1
Combine the ingredients in a serving container and toss well. Serve at once or refrigerate until needed.
A Buffer of Hearty Cold Dishes for Company
Step 2
Black Bean and Corn Salad (this page)
Step 3
Cranberry Slaw (page 37)
Step 4
Greek-Flavored Potato Salad (page 56)
Step 5
Fruited Bulgur Salad (page 48)
Step 6
Pasta and Broccoli Salad (page 58)
Step 7
Tropical Fruit Medley (page 244)
nutrition information
Step 8
Calories: 190
Step 9
Total Fat: 2g
Step 10
Protein: 6g
Step 11
Carbohydrate: 35g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 329mg
