Two Bean And Corn Salad

Be the first to rate this recipe

Ingredients

  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon ground cumin
  • 1 (15 1/2 ounce) can great northern beans, rinsed,drained
  • 1 (15 1/2 ounce) can black beans, rinsed,drained
  • 3 stalks celery, chopped
  • 2 cups frozen corn kernels, thawed
  • 1 medium red bell pepper, chopped
  • 1 cup chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 2 small jalapeno chiles, seeded,chopped

Instructions

  1. Whisk oil, vinegar, and cumin in large bowl to blend.
  2. Add remaining ingredients and toss to coat.
  3. Season salad with salt and pepper.
  4. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Nutrition & Diet Analysis (per serving)

557 kcal 28% DV
Protein Fat Carbs

Macronutrients

Protein 18.5g 37% DV
Total Fat 32.4g 42% DV
Carbs 57.9g 21% DV
Fiber 11.9g 42% DV
Sugar 9.9g 20% DV

Electrolytes

Sodium 198mg 9% DV
Potassium 2176.3mg 46% DV

Vitamins & Minerals

Vitamin A 128.5mcg 14% DV
Vitamin C 178.5mg 100% DV
Calcium 603.8mg 46% DV
Iron 29.4mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Vegan recipes → Vegetarian recipes → All recipes →