Corny Bean Salad
Quick, simple and savory, this vegetarian salad packs complete protein and features Organic Valley's Pepper Jack Cheese. (Monterey Jack, Cheddar or Colby would be delicious, too.)
Prep Time: 0:10
Total Time: 1:10
Servings: 8
Ingredients:
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon cumin (or to taste)
1 can (15 1/2 ounces) black beans, canned (rinsed and drained)
1 can (15 1/2 ounces) garbanzo beans, canned (rinsed and drained)
3 stalks celery, minced
2 cups corn kernels, fresh or frozen
1 medium red bell pepper, chopped
1 medium red onion, finely chopped
1/3 cup chopped fresh cilantro (optional)
Sea salt and pepper
1/2 cup cubed Organic Valley Pepper Jack Cheese
Instructions:
Whisk extra virgin olive oil, vinegar and cumin in a large bowl to blend. Add beans, veggies and cilantro; toss to coat. Season salad with sea salt and pepper. Let stand up to 1 hour, tossing occasionally, or refrigerate overnight. Add cubed Organic Valley Pepper Jack Cheese just before serving.
Nutrition Info:
Per Serving (excluding unknown items): 296 Calories; 15g Fat (43.9% calories from fat); 11g Protein; 32g Carbohydrate; 7g Dietary Fiber; 11mg Cholesterol; 450mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.
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