Habanero BBQ Corn and Black Bean Salad
Cook Time:
75
Minutes
Difficulty:
Easy
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 21g |
|---|---|
| Cholesterol | 0mg |
| Sodium | 880mg |
| Potassium | 470mg |
|---|---|
| Total Carbohydrates | 28g |
| Dietary Fiber | 8g |
| Sugars | 6g |
| Protein | 9g |
Ingredients
1/3 cup olive oil
1/4 cup lime juice or vinegar
2 to 3 teaspoons Mexican seasoning blend
1/2 teaspoon garlic salt
3/4 cup diced bell pepper (preferably red)
1/2 cup sliced green onion
2 (15 1/4-oz.) cans corn, drained, or 3 1/2 cups frozen, thawed corn
1 (15-oz.) can black beans, rinsed and drained
3/4 cup Blue Diamond BOLD Habanero BBQ Almonds, coarsely chopped
Directions
- 1
Whisk together oil, lime juice or vinegar and seasonings in a large bowl. Stir in bell pepper, green onion, corn and black beans. Cover and refrigerate for at least 1 hour for flavors to blend, stirring occasionally. May be prepared 2 days ahead and stored tightly covered in the refrigerator until ready to serve, stirring almonds in just before serving. Makes 6 (1 cup) servings.
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