Lunch: Black Bean Vegetable Salad Recipe
Ingredients
3 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
3 medium tomatoes, seeded and diced
1 cup chopped green pepper
1 cup chopped sweet red pepper
Instructions
In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for at least 2 hours before serving.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
