Picnic

Black Bean and White Corn Salad w/Ancho-Cilantro vinaigrette is for Side Dish.

Black Bean and White Corn Salad w/Ancho-Cilantro vinaigrette takes 15 minutes to prepare.

Black Bean and White Corn Salad w/Ancho-Cilantro vinaigrette takes several minutes to cook.

Black Bean and White Corn Salad w/Ancho-Cilantro vinaigrette makes 8 servings.

The ingredients for Black Bean and White Corn Salad w/Ancho-Cilantro vinaigrette are:

Salad Part:
3 (14 oz) cans black beans, drained and rinsed
1 lb frozen white corn, thawed
1/2 cup minced red onion
1/2 cup finely chopped green onion
2 cups chopped ripe tomatoes

Vinaigrette Part:
1 dried ancho chile, rehydrated in water for 45 minutes, seeds removed and finely chopped
1/3 cup seasoned rice vinegar
1 tsp. sugar
1/3 cup freshly squeezed lime juice
1/2 tsp. salt
1/2 tsp. medium ground black pepper
1/3 cup light olive oil
1 bunch (1/2 cup finely chopped plus lots for garnish) fresh cilantro

Here is how you make Black Bean and White Corn Salad w/Ancho-Cilantro vinaigrette:

Makes 8 servingsCombine beans, corn and both onions in a mixing bowl.In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper and olive oil. Clean the cilangro and remove any leaves that don't look fresh. Set aside 15-20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture. Whisk dressing and add to salad, toss well, then add tomatoes and gently fold in. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.Number of Servings: 8Recipe submitted by SparkPeople user AGHANASHINI.

The nutritional information for Black Bean and White Corn Salad w/Ancho-Cilantro vinaigrette is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 217.4

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 154.6 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 7.2 g
• Protein: 7.0 g

The dietary needs meet for Black Bean and White Corn Salad w/Ancho-Cilantro vinaigrette is Vegetarian