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Black Bean Salad

Submitted by: Merle Shinpoch

Black Bean Salad
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  • Prep Time: 20 Minutes
  • Total Time: 20 Minutes
  • Yield: 12 servings
  • Vegetarian
  • Print Recipe

This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.

Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 (15 ounce) cans whole kernel corn, drained
  • 8 green onions, chopped
  • 2 jalapeno peppers, seeded and minced
  • 1 green bell pepper, chopped
  • 1 avocado - peeled, pitted, and diced
  • 1 (4 ounce) jar pimentos
  • 3 tomatoes, seeded and chopped
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1/2 cup Italian salad dressing
  • 1/2 teaspoon garlic salt

Directions

  1. In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Nutritional Information

  • Calories: 159 cal
  • Total Fat: 6.3 g
  • Saturated Fat: 0.9 g
  • Cholesterol: 0 mg
  • Sodium: 562 mg
  • Carbohydrates: 24.2 g
  • Fiber: 5.7 g
  • Protein: 5 g
  • Sugars: 5 g
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  • Potassium: 359 mg
  • Calcium: 34 mg
  • Iron: 2 mg
  • Magnesium: 25 mg
  • Folate: 61 mcg
  • Niacin Equivalents: 1 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 1032 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 28 mg
  • Calories From Fat: 57 kcal
  • Percent Of Calories From Carbs: 55
  • Percent Of Calories From Fat: 32
  • Percent Of Calories From Protein: 11
  • Percent Of Calories From Saturated Fat: 4

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Printed on August 23, 2014 at 11:20 am