Recipe
Salad
Black Bean Salad
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (15 oz each) cans low-sodium black beans, drained | ||
| 1 (15 oz) can no-salt-added corn, drained | ||
| 1 c. halved cherry tomatoes | ||
| 1 red or orange bell pepper, diced | ||
| ½ c. diced red onion | ||
| ⅔ c. diced pineapple | ||
| ⅔ c. diced pineapple | ||
| 1 tbsp. chopped cilantro leaves or 1 tbsp Gourmet Garden cilantro paste | ||
| 1 jalapeno, seeded and minced | ||
| 4 tbsp. cooking sherry | ||
| 1 to 2 tbsp lime juice | ||
| 3 tbsp. honey | ||
| 1 tbsp. salt | ||
| 1 tsp. black pepper | ||
| ground cumin |
Directions
- Mix all ingredients in a bowl and refrigerate for 1 hour. Serve as a side dish.