Ingredients15 m servings
- In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving.
- Nutritional Analysis: One serving (3/4 cup) equals 137 calories, 4 g fat (trace saturated fat), 0 cholesterol, 480 mg sodium, 18 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
ReviewsRead all reviews 16
There is so much to like about this recipe! I deliberately made it to nosh on as a healthier alternative to other things I could and do nosh on! Everything in this salad is good for you, includi...
Okay so basically I did a ton of things different (just used what was on hand) but this recipe would have been great as is. I did do one can corn and 1 can blackbeans. Also did yellow onion in...
I stuck to the recipe, except that I probably only used half a pint of cherry tomatoes as I don't like them that much! It was great, and received good reviews from my friends as well. Thanks!
MMMM, yummy! Have made a couple salads similar to this one in the past...loved it! Only had half a can of black beans, so cut the recipe down to 2 servings. Great flavour, especially love tha...
LOVED this recipe! Even my picky teens enjoyed it! My modifications were adding a can of corn, drained & rinsed and I changed the pepper to an orange bell and I diced it.
This is a nice salad. I doubled it but did 1 can of corn rather than 4 of black beans. Helped add color and flavor, I felt. We used chips to scoop this up.