Black Bean, Corn & Baby Squash Salad

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