Corn & Black Bean Salad

August 25 00:00 2002 Print This Article
Corn & Black Bean Salad

Makes 4 cups.

Make it ahead and refrigerate; it keeps up to 5 days. Serving size about 1/2 cup.


  • 1 15-oz. can cooked black beans, drained
  • 1 10-oz. can corn kernels, drained
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 green onions, sliced
  • 2 tablespoon minced parsley
  • 1 tablespoon vegetable oil
  • 2 tablespoons lime juice
  • Freshly ground black pepper, to taste


  1. In large bowl, toss together ingredients, except pepper. Generously sprinkle salad with pepper. Cover and refrigerate 2-24 hours before serving.

    Nutritional Information Per Serving:
    120 Calories;
    6 g Protein;
    6 g Fat;
    Fat 0 g Saturated;
    60 mg Sodium;
    66 mg Cholesterol;
    20 g Carbohydrates

Source: NPB

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