Black Bean, Corn & Baby Squash Salad

arrow_backCurrent Recipe of the Week restaurantMore from Salads/Appetizers

½ cup balsamic vinaigrette salad dressing
¼ teaspoon seasoned pepper
¼ teaspoon dried cilantro
1/8 teaspoon ground cayenne pepper
¼ teaspoon ground cumin
2 (15 oz.) cans black beans, rinsed and drained
2 (15 oz.) cans whole kernel corn, drained
½ cup chopped onion
½ cup chopped green onions
½ cup red bell pepper, chopped
1 baby squash, sliced


1. In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.

2. In a large bowl, stir together beans, corn, onion, scallions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Before serving, toss again, and place baby squash slices on top.

Makes 6 servings.

Nutrition facts per serving: about 269 calories, 2.6 g total fat, 0 mg cholesterol, 1058 mg sodium, 52.8 g total carbohydrates, 11.1 g dietary fiber, 11.7 g protein.

More Recipes of the Week