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Black Bean Texican Salad

Black Bean Texican Salad

Black beans and corn are both a colorful and nutritious addition to this vegetable salad recipe.


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20 min
Prep Time
1 hr 20 min
Total Time
8
servings

Ingredients

Dressing

1 tablespoon honey

1 tablespoon lime juice

1/2 teaspoon salt

1/2 teaspoon ground cumin

Salad

1 cup frozen whole kernel corn, thawed, drained

1 (15-ounce) can black beans, rinsed, drained

1 (4-ounce) can chopped mild green chilies, drained

2 tomatoes, cubed 1/2-inch

2 tablespoons chopped fresh cilantro

4 cups torn iceberg lettuce

1/2 pound (1-inch thick slice) Monterey Jack cheese, cubed 1/2-inch

How to make

  1. STEP 1

    Stir together all dressing ingredients in bowl.

  2. STEP 2

    Add all salad ingredients except lettuce and cheese; stir until well coated. Cover; refrigerate at least 1 hour to blend flavors.

  3. STEP 3

    Add lettuce and cheese to bean mixture just before serving; toss lightly.

Nutrition (1 serving)

190 Calories
9 Fat (g)
25 Cholesterol (mg)
290 Sodium (mg)
18 Carbohydrates (g)
4 Dietary Fiber
11 Protein (g)
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