Recipe by BOBSROAD
"This is a bright, colorful salad that anyone could love."
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3 (15 ounce) cans
black beans, rinsed and drained
3 (15.25 ounce) cans
whole kernel corn, drained
red onion, diced
green bell peppers, diced
1 (7 ounce) jar
roasted red peppers, drained and diced
red wine vinegar
I found this recipe to be quick easy and delicious. I also found that frozen corn can be used and is equally good.
Great with grilled beef. You can also use canned kidney or pinto beans. I like to add sliced green onion and a pinch of chili powder just before serving.
I bet fresh chopped cilantro would put it over the top.
I expected it to be more "corn". I cut up the green peppers to about the size of the corn and used olive oil instead of canola oil. Still excellent!
Excellent! I made this with the slow cooker cilantro lime chicken and some tortillas and it was a big hit! I made it exactly as the recipe instructed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 261
** Calories from Fat: 113
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