Appetizers / Soups / Salads

Black Bean Kale and Mexicorn Cranberry Salad is for Lunch.

Black Bean Kale and Mexicorn Cranberry Salad takes 30 minutes to prepare.

Black Bean Kale and Mexicorn Cranberry Salad takes several minutes to cook.

Black Bean Kale and Mexicorn Cranberry Salad makes 12 servings.

The ingredients for Black Bean Kale and Mexicorn Cranberry Salad are:

3 cup Black Beans - canned - Kroger
1 cup, chopped Peppers, sweet, red, fresh
3 cup, chopped Kale
0.33 cup Corn, Mexicorn, Green Giant (by SHARONAC1)
1.0 cup Rotel Tomatoes Orgininal Diced Tomatoes & Green Chilies (by GATOR3)
1.5 cup, pared, chopped Cucumber (peeled)
4 tbsp Extra Virgin Olive Oil
4 tbsp Red Wine Vinager (by MARNIJT)
16 tbsp Trader Joe's Dried Fruit Dried Cranberries (4 Tbsp or 1/4 Cup)
300 grams Cilantro, raw
4 oz Tomato, grape (3oz = appro 12 tomatoes)
.50 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)

Here is how you make Black Bean Kale and Mexicorn Cranberry Salad:

chop and mix togetherServing Size: 12 -1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user SCKINCAID.

The nutritional information for Black Bean Kale and Mexicorn Cranberry Salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 162.5

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 303.2 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 6.0 g
• Protein: 5.2 g