Vegetarian

Shannalee's Chock Full of Veggies Black Bean Salad is for Salad.

Shannalee's Chock Full of Veggies Black Bean Salad takes 20 minutes to prepare.

Shannalee's Chock Full of Veggies Black Bean Salad takes 20 minutes to cook.

Shannalee's Chock Full of Veggies Black Bean Salad makes 8 servings.

The ingredients for Shannalee's Chock Full of Veggies Black Bean Salad are:

2 large cans reduced sodium black beans, rinsed, drained
2 cans sweet corn niblets
1 English cucumber, diced
1 Firm (not hard) Avocado, chopped
1/2 lg red onion, sliced
2 Red Bell Peppers, diced
2 cups ripe, tangy tomatoes
2 cups coarsely sliced red cabbage (not grated)
2 Tbsp minced fresh cilantro (or parsley for the cilantro haters)
1/2 tsp black pepper
1 tsp salt
3 to 4 Tbsp Realime Lime Juice or 2 fresh squeezed limes.
2 Tbsp Avocado oil
1 tsp ground cumin
2 tsp cumin seeds
4 cloves fresh garlic, crushed

Here is how you make Shannalee's Chock Full of Veggies Black Bean Salad:

Rinse and drain beans and corn, prep the vegetables, and combine all ingredients except avocado in a large bowl. Adjust seasonings to taste if you like. Fold in avocado last. Chill in refrigerator at least 20 minutes after making and keep refrigerated until serving.Also makes a good picnic take-along if you keep it in a cooler. Serving Size: Makes 8 - 1.5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SHANNALEEG.

The nutritional information for Shannalee's Chock Full of Veggies Black Bean Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 251.4

• Total Fat: 8.3 g
• Cholesterol: 0.0 mg
• Sodium: 567.3 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 10.2 g
• Protein: 9.9 g

Shannalee's Chock Full of Veggies Black Bean Salad is Mexican cuisine.

The dietary needs meet for Shannalee's Chock Full of Veggies Black Bean Salad is Vegetarian