• Two Bean and Corn Salad
Two Bean and Corn Salad
  • 10
  • 11
  • 227
  • 10

Two Bean and Corn Salad

Try this salad as a condiment on grilled fish and chicken dishes.

  • ⅓ cup vegetable oil
  • 2 tablespoons balsamic vinaigrette
  • 1 teaspoon cumin
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can Great Northern beans, drained and rinsed
  • 3 stalks celery, chopped
  • 2 cups frozen corn, thawed
  • 1 medium red bell pepper, chopped
  • 1 cup chopped red onion
  • ⅓ cup chopped fresh cilantro
  • 2 small jalapeño peppers, seeded and chopped (optional)

  1. In a large bowl, whisk oil, vinegar, and cumin.
  2. Add remaining ingredients and toss to coat.
  3. Serve immediately or refrigerate for up to 1 hour to allow flavors to blend.

Makes 10 servings - 1 cup per serving.

Calories: 227 
Total Fat: 8 g 
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg 
Sodium: 334 mg 
Total Carbohydrate: 31 g 
Dietary Fiber: 9 g
Protein: 9 g