Chopped Salad with Cilantro-Cumin Dressing
  • Cooking Time: 15
  • Servings: 12
  • Preparation Time: 15
  • 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
  1. Combine the beans, corn, chiles, =, celery, green onions, bell pepper and cilantro in a large mixing bowl.
  2. 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.
  3. To serve, spoon the salad onto a bed of lettuce or greens.
  4. Servings: 12
  5. 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
  6. * Daily Value
For a light meal that’s tossed with a can of sweet corn, smooth black beans, and mild green chilies!Simply marinate these nourishing pantry ingredients with vinegar, fresh cilantro and spicy cumin. This flavorful combination – full of veggies – will leave you wanting more.