Corn and Two Bean Salad
This salad tastes great on its own or as a topping for chicken or fish.
Prep time
10 mTotal time
10 mServings
–10+Original recipe yields:
10 servings (1 cup per serving)
Ingredients
| 0.333 cup | vegetable oil | |
| 2 tbsp | balsamic vinaigrette | |
| 1 tsp | cumin | |
| 1 (15 oz) can | black beans, drained and rinsed | |
| 1 (15 oz) can | Great Northern beans, drained and rinsed | |
| 3 stalks | celery, chopped | |
| 2 cup | frozen corn, thawed | |
| 1 medium | red bell pepper, chopped | |
| 1 cup | red onion, chopped | |
| 0.333 cup | fresh cilantro, chopped | |
| 2 small | jalapeno peppers, seeded and chopped (optional) | |
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Directions
- Combine the vinegar, oil and cumin in a bowl.
- Pour in the rest of the ingredients and stir them until they are coated thoroughly.
- You can eat the salad right away, but it is best if chilled for an hour.
Nutrition Facts
Amount per serving ( total)
| % Daily Value* | |||
| Calories | 166 kcal | ||
| Total Fat | 5.3 g | ||
| Saturated Fat | 1.5 g | ||
| Trans Fat | 0 g | ||
| Cholesterol | 4 mg | ||
| Sodium | 272 mg | ||
| Total Carbs | 24.5 g | ||
| Dietary Fiber | 6.4 g | ||
| Total Sugars | 3 g | ||
| Protein | 6.9 g | ||
| Vitamin A, RAE | 80 μg | ||
| Vitamin B1 | 0.15 mg | ||
| Vitamin B2 | 0.11 mg | ||
| Vitamin B3 | 1.11 mg | ||
| Vitamin B5 | 0.36 mg | ||
| Vitamin B6 | 0.16 mg | ||
| Vitamin B9 | 79.6 μg | ||
| Vitamin B12 | 0 μg | ||
| Choline | 30.9 mg | ||
| Vitamin C | 20 mg | ||
| Vitamin D | 0 IU | ||
| Vitamin E | 1.55 mg | ||
| Vitamin K | 12 μg | ||
| Calcium | 50 mg | ||
| Iron | 2 mg | ||
| Potassium | 399 mg | ||
| Phosphorus | 131 mg | ||
| Magnesium | 45 mg | ||
| Zinc | 0.7 mg | ||
| Selenium | 2.6 μg | ||
| Copper | 0.17 mg | ||
| Manganese | 0.34 mg | ||
* The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.