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Colorful Black Bean Salad

  • Prep 20 min
  • Total 2 hr 20 min
  • Ingredients 10
  • Servings 9

Ingredients

Chili Dressing

1/4
cup cider vinegar
2
tablespoons vegetable oil
3/4
teaspoon chili powder
1/2
teaspoon ground cumin
1
small clove garlic, crushed

Salad

1
cup frozen corn (from 12-oz bag), cooked, drained
1
cup diced peeled jicama
1
medium tomato, seeded, chopped (1 cup)
2
cans (15 or 19 oz each) Progresso™ black beans, drained, rinsed
2
green onions, thinly sliced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
400mg
11%
Total Carbohydrate
24g
8%
Dietary Fiber
9g
35%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

The sweet, nutty flavor of jicama adds a delightful crunch to this salad. Peel the skin with a potato peeler or paring knife before cutting the crisp, white flesh.

Fill the family with fiber. A black beans, corn and jicama meal is full of fiber to keep healthy digestion moving along.

You can easily substitute canned corn for the frozen corn in this recipe.

Directions

  • 1 In large bowl, mix all dressing ingredients until well blended.
  • 2 Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.

Fill the family with fiber. A black beans, corn and jicama meal is full of fiber to keep healthy digestion moving along.

Rate and Comment

Fill the family with fiber. A black beans, corn and jicama meal is full of fiber to keep healthy digestion moving along.