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Chopped Salad with Cilantro-Cumin Dressing
Flavorful combination will leave you wanting more.
1 can (16 ounces) black beans, drained and rinsed
1 can (11 ounces) whole-kernel corn, drained
1 can (4 ounces) mild green chiles, chopped, undrained
1 cup thinly- sliced celery
1 cup thinly- sliced green onions
1 red medium bell pepper, diced
1/4 cup chopped, fresh cilantro
5 tablespoons olive oil
1/4 cup red wine vinegar
1 teaspoon ground cumin
Romaine lettuce leaves, for garnish


Combine the beans, corn, chiles, =, celery, green onions, bell pepper and cilantro in a large mixing bowl.

Whisk the oil, vinegar and cumin in a separate smaller bowl. Pour the dressing over the vegetables and stir until thoroughly coated. Let stand 15 minutes to blend the flavors, or refrigerate up to 2 hours before serving.

To serve, spoon the salad onto a bed of lettuce or greens.
Servings: 12

Nutritional Information Per Serving: Calories 110; Total Fat 6g; Saturated fat 1g; Cholesterol 0mg; Sodium 200mg; Carbohydrate 10g; Fiber 3g; Protein 3g Vitamin A 10%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV
* Daily Value

Preparation Time: 15 Serves: 15
Recipe Origin: United States
Submitted by:
Canned Food Alliance

United States
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