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Southwest-Style Black Bean & Corn Salad

Southwest-Style Black Bean & Corn Salad Makes about 4 servings, 4 oz. per serving

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  • 1/3 cup red onion, chopped
  • 1/2 cup red bell pepper, diced
  • 1/3 cup Roma tomatoes, seeded and diced
  • 1 jalapeño pepper, seeded and finely diced
  • 1/3 cup canned corn, drained
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup cilantro, chopped
  • 1 tsp. hot sauce
  • 2 1/2 tsp. lime juice
  • 2 tsp. reduced fat Italian dressing
  • 1/2 tsp. chili powder
  • salt and pepper to taste


  1. In large bowl, mix onion, red bell pepper, tomato, jalapeños, corn, black beans and cilantro. Set aside.
  2. To make dressing: In a small bowl, add hot sauce, lime juice, Italian dressing, chili powder, salt and pepper. Mix thoroughly.
  3. Pour dressing over vegetable mixture and toss until evenly coated.
  4. Cover and refrigerate for at least 20 minutes before serving. Enjoy!

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Recipe Reviews

Great Side Salad

I tried this recipe tonight. I made 1 slight change to it. I had a couple of leftover ears of corn on the cob and used them in place of the canned corn. The flavor combination was very good. I did not seed the jalapeno so it had quite a kick to it (But that's a good thing.) I'll be bringing it to work with my lunches this week. Definitely recommend this as a great tasty side dish.
Southwest-Style Black Bean & Corn Salad

This also goes great on a hard shell tostada with some FF sour cream. Delish!!

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