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Black beans and corn are both a colorful and nutritious addition to this vegetable salad.
Preparation Time:
20 min.
Servings: 8 (1-cup) servings
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| 1 |
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tablespoon honey
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| 1 |
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tablespoon lime juice
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| 1/2 |
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teaspoon salt
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| 1/2 |
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teaspoon ground cumin
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| 1 |
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cup frozen whole kernel corn, thawed, drained
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| 1 |
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(15-ounce) can black beans, rinsed, drained
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| 1 |
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(4.5-ounce) can chopped mild green chiles, drained
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| 2 |
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tomatoes, cubed 1/2-inch
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| 2 |
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tablespoons chopped fresh cilantro
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| 4 |
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cups torn iceberg lettuce
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| 8 |
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ounces (2 cups) Alpine Lace® Deli Reduced Fat White American Cheese, cubed 1/2 inch |
Stir together all dressing ingredients in large bowl.
Add all salad ingredients
except lettuce and cheese; stir until well coated. Cover; refrigerate at least 1 hour to blend flavors.
Just before serving, add lettuce and cheese to bean mixture; toss lightly.
| 1 serving |
| Calories |
150 |
| Fat |
18 g |
| Cholesterol |
4 mg |
| Sodium |
10 mg |
| Carbohydrate |
20 g |
| Dietary Fiber |
840 g |
| Protein |
7 g |
7579C Copyright © 2007 Land O'Lakes
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