Enjoy this flavorful salad made using beans and corn, and Old El Paso® Green Chiles – perfect for a side dish ready in just 20 minutes.
Black and White Bean Salad
- Prep Time 20 min
- Total 20 min
- Ingredients 11
- Servings 6
Ingredients
- 3 large red bell peppers
- 1/4 cup red wine vinegar
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 2 tablespoons oil
- 1 cup finely chopped jicama
- 1 (15.5-oz.) can great northern beans, drained, rinsed
- 1 (15-oz.) can Progresso™ black beans, drained, rinsed
- 1 (7-oz.) can whole kernel sweet corn, drained
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- Lettuce leaves
Instructions
-
Step1In Dutch oven or large saucepan, bring 6 cups water to a boil. Meanwhile, cut bell peppers in half lengthwise; remove seeds. Place peppers in boiling water for 2 minutes. Drain; rinse with cold water until cool.
-
Step2In large bowl, combine vinegar, chili powder, salt and oil; blend well. Add all remaining ingredients except lettuce and bell peppers; blend well.
-
Step3Spoon bean mixture into pepper halves. Serve immediately on lettuce-lined plates, or refrigerate until serving time.
Nutrition
320
Calories
6g
Total Fat
15g
Protein
53g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 serving
- Calories
- 320
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 840mg
- 35%
- Potassium
- 970mg
- 28%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 16g
- 63%
- Sugars
- 7g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 200%
- 200%
- Calcium
- 15%
- 15%
- Iron
- 30%
- 30%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3 1/2Tips from the
Pillsbury Kitchens
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