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Two Bean and Corn Salad

  • Writer: Mary McLeod
    Mary McLeod
  • 5 days ago
  • 1 min read

Updated: 2 days ago

Delicious Two Bean and Corn Salad in bowl

INGREDIENTS


Try this salad as a condiment on grilled fish and chicken dishes.

  • ⅓ cup vegetable oil

  • 2 tablespoons balsamic vinaigrette

  • 1 teaspoon cumin

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

  • 1 (15-ounce) can Great Northern beans, drained and rinsed

  • 3 stalks celery, chopped

  • 2 cups frozen corn, thawed

  • 1 medium red bell pepper, chopped

  • 1 cup chopped red onion

  • ⅓ cup chopped fresh cilantro

  • 2 small jalapeño peppers, seeded and chopped (optional)


Preparation

  1. In a large bowl, whisk oil, vinegar, and cumin.

  2. Add remaining ingredients and toss to coat.

    Serve immediately or refrigerate for up to 1 hour to allow flavors to blend.

Makes 10 servings - 1 cup per serving.



Nutritional Information

Calories: 227 

Total Fat: 8 g 

Saturated Fat: 1 g

Trans Fat: 0 g

Cholesterol: 0 mg 

Sodium: 334 mg 


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