Roasted Pepper, Corn and Bean Salad

Yield: 8 servings

Preparation Time: 30 min; Chill: 1 hour

Ingredients

1 large red bell pepper

1 can (15 ounce) black beans, rinsed and drained

1 can (15 ounce) pinto beans, rinsed and drained

1 cup frozen whole kernel corn, thawed, drained

1 can (4 ounce) diced mild green chilies

2 green onions, thinly sliced

Cumin Dressing:

2 tablespoons white wine vinegar or cider vinegar

1 teaspoon grated lemon zest

2 tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon ground cumin

Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 128

Calories From Fat: 18

Total Fat: 2g

Cholesterol: 0mg

Sodium: 380mg

Total Carbohydrates: 26g

Protein: 8g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Place pepper on pan under preheated broiler 2 inches from heat. Broil 15 to 18 minutes, turning pepper as each side becomes charred. When pepper is cool enough to handle, rub or peel charred skin from the pepper.

Cut the stem from the pepper and discard any excess liquid. Quarter the pepper lengthwise and discard the seeds. Slice crosswise and add to a medium size bowl.

Place drained beans in the bowl. Add corn, green chilies, green onions and Cumin dressing; stir. Cover and refrigerate 1 hour or up to 24 hours.

Cumin Dressing:
Combine vinegar, lemon zest, lemon juice, garlic and cumin in a small bowl; mix well.

Serve as a side with your favorite Mexican dish or eat as a snack with tortilla chips.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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