Black Bean & Salsa Salad
Black Bean and Salsa Salad recipe
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | can |
corn
drained |
*
|
| ½ | can |
black beans
drained |
*
|
| ¾ | cup |
celery
chopped |
|
| ¼ | cup |
scallions, spring or green onions
|
|
| ⅛ | cup |
cilantro
chopped |
|
| 6 | ounces |
salsa
|
|
| ⅛ | cup |
red wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | can |
corn
drained |
*
|
| 0.5 | can |
black beans
drained |
*
|
| 177 | ml |
celery
chopped |
|
| 59 | ml |
scallions, spring or green onions
|
|
| 3E+1 | ml |
cilantro
chopped |
|
| 173.4 | ml/g |
salsa
|
|
| 3E+1 | ml |
red wine vinegar
|
|
Directions
In a large bowl, comine first five ingredients; mix well.
Blend salsa and vinegar.
Pour over salad and toss well. Cover and chill. Spoon onto lettuce leaves.
