Black and White Bean Salad

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  • 20 min prep time
  • 20 min total time
  • 11 ingredients
  • 6 servings

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 Green Giant™ Great Northern Beans, drained, rinsed
1
(15-oz.) can Green Giant™ or Progresso™ Black Beans, drained, rinsed
1
(7-oz.) can Green Giant™ Niblets® Whole Kernel Sweet Corn, drained
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
Lettuce leaves

Directions

  1. 1 In 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.
  2. 2 In large bowl, combine vinegar, chili powder, salt and oil; blend well. Add all remaining ingredients except lettuce and bell peppers; blend well.
  3. 3 Spoon bean mixture into pepper halves. Serve immediately on lettuce-lined plates, or refrigerate until serving time.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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