This is one of my all-time go-to summer salads. It’s healthy, colorful, and always a hit. Best of all, not only does it look and taste great, it goes well with just about anything that can be thrown on a grill – from burgers and dogs to grilled meats, chicken, and fish. (My husband even loves to scoop it up in tortilla chips!)
You may have seen similar corn and bean salads in your market or have a similar recipe on hand, but this one with its Southwestern flair, for me, is one of the best I have ever tried. It’s perfect for potlucks and picnics, and with such a colorful variety of peas, beans, and veggies, it’s a “just-need-one” summer side. Simply place some protein on a plate, a scoop or two of the salad, and dinners done! And if that isn’t enough, each serving also boasts an impressive 6 grams of protein and 7 grams of fiber.
Serves 8
1 15-ounce can black beans, drained and rinsed
1 15-ounce can corn niblets, drained
½ cup garbanzo beans or chickpeas (without liquid)
½ cup frozen peas (do not thaw)
½ cup sliced black olives
1 medium red pepper, diced
½ medium red onion, diced
6 tablespoons red wine vinegar
3 tablespoons olive oil
1 ½ tablespoons sugar (or 2 packets no-calorie sweetener)
2 cloves or 1 1/2 teaspoons crushed garlic
¾ teaspoon cumin
¼ teaspoon salt
¼ teaspoon red pepper
½ cup fresh cilantro, chopped
1. Place black beans, corn, garbanzo beans, peas, olives, pepper, onion, and jicama in a large bowl.
2. In a small bowl, whisk together vinegar, oil, sugar, garlic, cumin, salt, and red pepper. Pour over salad and stir to coat. Add fresh cilantro and stir once more.
3. Refrigerate for at least 1 hour. Keeps well for several days.
NUTRITION INFORMATION PER SERVING: (2/3 cup) | Calories 150 | Fat 6 grams (0 Saturated) | Carbohydrate 22 grams (Sugar 3 g) | Fiber 7 grams | Protein 6 grams | Sodium 350 milligrams | Food exchanges: 1 Carbohydrate, 1 Vegetable, 1 Fat | Weight Watcher Smart Point Comparisons: Green 4 (without olives = 3), Blue 1, Purple 1 (points account for uneaten pooled dressing)
