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Black Bean Chili Salad

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By Betty Crocker Kitchens
Updated Aug 9, 2010
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Jicama, corn, tomato, green onion and a spicy dressing provide a flavorful alternative to the average bean salad.

Black Bean Chili Salad

  • Prep Time 10 min
  • Total 10 min
  • Servings 4
  • Ingredients 10
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Ingredients

Chili Vinaigrette Dressing

  • 1/4 cup red wine vinegar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 small clove garlic, finely chopped

Salad

  • 1 cup frozen corn, thawed, drained
  • 1 cup diced jicama
  • 1 medium tomato, seeded, chopped (3/4 cup)
  • 2 medium green onions, sliced (2 tablespoons)
  • 2 cans (15 oz each) Progresso™ black beans, drained, rinsed

Instructions

  • Step 
    1
    In large glass or plastic bowl, mix all dressing ingredients.
  • Step 
    2
    Stir in all salad ingredients.

Nutrition

390 Calories
8g Total Fat
18g Protein
62g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
10mg
0%
Potassium
910mg
26%
Total Carbohydrate
62g
21%
Dietary Fiber
15g
60%
Sugars
8g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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