Corn, Black Bean & Red Pepper Salad
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Yield
6 servingsPrep
1 hrsCook
0 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
corn
cooked |
|
| 16 | ounces |
black beans, dried
rinsed |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 4 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| ½ | teaspoon |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | tablespoons |
coriander
chopped, to sprinkle on top |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
corn
cooked |
|
| 462.4 | ml/g |
black beans, dried
rinsed |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 6E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 2.5 | ml |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+1 | ml |
coriander
chopped, to sprinkle on top |
|
Directions
Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, ½ teaspoon cumin and salt and pepper to taste.
Mix well, sprinkle with 2 tablespoons chopped coriander.
