Food and Nutrition


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Black Bean and Salsa Salad

This healthy recipe comes from NDSU Extension Service.



•    1 (12-oz) can corn, drained
•    1 (15-oz) can black beans, rinsed and drained
•    1-1/2 c. chopped celery
•    1/2 c. green onion, chopped
•    1/4 c. chopped cilantro
•    1 (14-oz) jar salsa (mild, medium or hot – your choice)
•    1/4 c. wine vinegar dressing or light or fat-free
•    Italian dressing



Combine all ingredients except salsa and dressing. Blend salsa and dressing in a separate bowl. Pour dressing mixture over vegetable-bean mixture and toss gently. Refrigerate before serving.


Makes 6 servings.

Per Serving: about 160 calories, 1 grams (g) of fat, 32 g of carbohydrate, 6 g of protein, and 28 % of the daily recommendation for vitamin C.

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