23 2 Reviews Black beans and corn are both a colorful and nutritious addition to this vegetable salad recipe. 20 min Prep Time 1:20 Total Time 8 servings Ingredients Dressing1 tablespoon honey1 tablespoon lime juice1/2 teaspoon salt1/2 teaspoon ground cuminSalad1 cup frozen whole kernel corn, thawed, drained1 (15-ounce) can black beans, rinsed, drained1 (4-ounce) can chopped mild green chilies, drained2 tomatoes, cubed 1/2-inch2 tablespoons chopped fresh cilantro4 cups torn iceberg lettuce1/2 pound (1-inch thick slice)Monterey Jack cheese, cubed 1/2-inch Directions Stir together all dressing ingredients in bowl.Add all salad ingredients except lettuce and cheese; stir until well coated. Cover; refrigerate at least 1 hour to blend flavors.Add lettuce and cheese to bean mixture just before serving; toss lightly. Recipe Tips Nutrition Facts (1 serving) Calories 190 Cholesterol 25mg Carbohydrates 18g Protein 11g Fat 9g Sodium 290mg Dietary Fiber 4g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating Thought this would be so flavorful but the dressing didn't enhance the other ingredients. Posted July 07, 2009 by Lynn Rating Very tasty, kids love it. Posted February 28, 2009 by Dianne Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.