Southwest Black Bean and Corn Salad

By carvalhohm

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can corn niblets, drained
• 1/2 cup garbanzo beans or chickpeas, drained
• 1/2 cup frozen peas (do not thaw)
• 1/2 cup sliced black olives
• 1 medium red pepper, diced
• 1/2 medium red onion, diced
• 1/2 cup diced jicama (optional)
• 6 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 1/2 tablespoons sugar (or 2 packets no-calorie sweetener)
• 2 cloves or 1 1/2 teaspoons crushed garlic
• 3/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper
• 1/2 cup fresh cilantro, chopped

Details

Servings 8
Adapted from marlenekoch.com

Preparation

Step 1

1. Place black beans, corn, garbanzo beans, peas, olives, pepper, onion, and jicama in a large bowl.

2. In a small bowl, whisk together vinegar, oil, sugar, garlic, cumin, salt, and red pepper. Pour over salad and stir to coat. Add fresh cilantro and stir once more.

3. Refrigerate for at least 1 hour. Keeps well for several days.

Serves 8

PER SERVING: (2/3 cup) | Calories 155