Sunday, March 1, 2009

Diane's Black Bean and Corn Salad

Diane's Black Bean and Corn Salad

Side Dish

POINTS® Value: 3 for a 1 cup serving = 2 veggies and 1 oil

Servings: 6

Preparation Time: 0 min

Cooking Time: 0 min

Level of Difficulty: Easy

Course: Salad, Side, Veggie

1 1/2 cup(s) cooked black beans
1 cup(s) cooked frozen corn kernels
1 medium green pepper(s), diced into size to match size of corn and black beans
1 cup(s) roasted red peppers, diced into size that matches corn and black beans
2 small jalapeno pepper(s), diced very small
1 cup(s) onion(s), diced very small
1/4 cup(s) red wine vinegar
6 tsp olive oil
3 tbsp cilantro, torn into salad at end


Mix first 6 ingredients, Combine vinegar and oil, pour over veggies. Toss. Tear cilantro into salad, toss again. Best served second day.

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