Texas Caviar
A fresh, zesty bean and corn salad with crunchy vegetables and a creamy dressing. Perfect for potlucks or a quick side dish.
- Total time
- 15 min
- Servings
- 6
- Calories
- 220
- Protein
- 8g
FreshEasyAmericanVegetarianGluten-FreeBeansCrunchyCreamy
Ingredients
- 1 can (15 oz), drained and rinsed black beans
- 1 cup (frozen or canned, drained) corn
- 1 medium, diced cucumber
- 1 large, diced tomato
- 1 medium, diced bell pepper
- ½ small, finely chopped red onion
- ¼ cup, chopped cilantro
- ½ cup (e.g., ranch or creamy Italian) creamy dressing
Instructions
- 1
In a large bowl, combine the 1 can drained black beans, 1 cup corn, 1 diced cucumber, 1 diced tomato, 1 diced bell pepper, 0.5 small chopped red onion, and 0.25 cup chopped cilantro.
- 2
Pour the 0.5 cup creamy dressing over the salad and toss gently until everything is evenly coated.
- 3
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Tools you’ll need
- Large bowl
- Cutting board
- Knife
- Measuring cups
- Spoon
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