Black beans and corn team up to create a substantial salad that’s a great potluck or party dish.

　　

Ingredients

6 servings

　　One 16- to 20-ounce can black beans, drained and rinsed

　　3 to 3 1/2 cups cooked fresh or frozen corn kernels, thawed

　　One 6-ounce jar roasted red peppers, drained and cut into strips

　　2 medium celery stalks, diced

　　1/3 cup natural low-fat vinaigrette (try a raspberry vinaigrette for a nice flavor twist)

　　

Step 1

Combine the ingredients in a serving container and toss well. Serve at once or refrigerate until needed.

　　

A Buffer of Hearty Cold Dishes for Company

Step 2

Black Bean and Corn Salad (this page)

　　

Step 3

Cranberry Slaw (page 37)

　　

Step 4

Greek-Flavored Potato Salad (page 56)

　　

Step 5

Fruited Bulgur Salad (page 48)

　　

Step 6

Pasta and Broccoli Salad (page 58)

　　

Step 7

Tropical Fruit Medley (page 244)

　　

nutrition information

Step 8

Calories: 190

　　

Step 9

Total Fat: 2g

　　

Step 10

Protein: 6g

　　

Step 11

Carbohydrate: 35g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 329mg

　　The Vegetarian 5-Ingredient Gourmet