Black Bean And Corn Salad Ww Core Recipes

BLACK BEAN AND CORN SALAD - WW CORE

Steps:

• In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
• In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

SOUTHWEST CORN AND BLACK-BEAN SALAD

Steps:

• Combine all of the ingredients in a large bowl. Refrigerate, covered, until chilled, at least 2 hours. Yields about 1/2 cup of salad per serving.

CORN AND BLACK BEAN SALAD

Steps:

• In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

TEX MEX CHICKEN, CORN AND BLACK BEAN SALAD (WW)

Steps:

• In large bowl, combine chicken, beans, corn, tomatoes, onions, salsa, vinegar and cilantro; refrigerate, covered, at least 2 hours or overnight.
• Line serving platter with lettuce leaves.
• Top lettuce with chicken mixture; sprinkle with tortilla chips.
• SERVING (1 1/2 CUPS) PROVIDES: 3 Vegetables, 3 Proteins, 1 1/4 Breads.
• PER SERVING: 321 Calories, 4 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol, 707 mg Sodium, 46 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 67 mg Calcium; 6 points.