Black Bean, Corn & Watermelon Salad
Servings
50 (3/4 cup) servings
Prep time
30 minutes
Cooking time
50 minutes
Calories
72kcal
Servings
50 (3/4 cup) Black Bean, Corn & Watermelon Salad
Total time
1 hour
Per Serving 100 cal., 3 g pro., 5 g fat, 12 g carb., 65 mg sod.
Meal Pattern 1/8 cup legumes, 1/8 cup starchy vegetables, 1/8 cup other vegetables,
1/4 cup fruit
This colorful and delicious Black Bean, Corn & Watermelon Salad credits as both fruit and vegetable, for the perfect addition to your menu. It’s fruity and flavorful!
Ingredients
645 oz. black beans, canned, low-sodium
2 lb., 5 oz. corn, frozen, thawed
12 oz. red onions, chopped
2 lb., 4 oz. green bell peppers, chopped
8 lb., 4 oz. seedless watermelon, chopped
4 cups cilantro, chopped
1 tsp. garlic, granulated
4 Tbsp. ground cumin
2 Tbsp. chili powder, mild
1/2 cup lime juice
1 cup olive oil
1/2 tsp. kosher salt
Directions
1. Drain and rinse the beans under cool running water.
2. Combine the beans, corn, onions and green bell peppers in a large bowl. Gently fold in the watermelon and cilantro
3. Make the dressing by combining the garlic, cumin, chili powder, lime juice, olive oil and salt in a bowl. Whisk for about 2 minutes to blend.
4. Toss the salad with the dressing just before service. To serve, portion 3/4 cup of salad.