Skinny Mexican Bean Salad

 


Ingredients

Salad

  • 2
    cans (15 oz each) Progresso™ black beans, drained, rinsed
  • 1
    can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
  • 1
    can (11 oz) no-salt-added whole kernel sweet corn, drained
  • 1 1/2
    cups grape tomatoes, each cut in half
  • 1
    cup chopped green bell pepper (1 medium)
  • 1
    cup chopped red bell pepper (1 medium)
  • 1/2
    cup sliced green onions (8 medium)
  • 1/4
    cup chopped fresh cilantro

Dressing

  • 3
    tablespoons white wine vinegar or cider vinegar
  • 3
    tablespoons canola oil
  • 1
    tablespoon chili powder
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper

Steps

1 In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.

2 Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

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