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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This salad has a colorful blend of black beans and veggies drizzled with a tangy dressing. It's a good as it is good for you!Bob Wedemeyer, Lynnwood, Washington Ingredients:
1 can (15 ounces) black beans, rinsed and drained |
1 cup frozen corn, thawed |
1 green pepper, diced |
1 sweet red pepper, diced |
1 cup diced red onion |
2 celery ribs, chopped |
3/4 cup cubed monterey jack cheese |
3 tablespoons lemon juice |
3 tablespoons red wine vinegar |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 tablespoon italian seasoning |
1 teaspoon pepper |
1/2 teaspoon ground cumin |
Directions:
1. In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight. Yield: 6 servings.
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