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Black bean salad with shredded carrots in a white bowl
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Black Bean Salad with Shredded Carrots

A quick and tasty meal or side!
Course Salad, Side Dish
Cuisine American
Keyword Beans, Bell Peppers, Bibb Lettuce, Black Beans, Carrot, Carrots, Cilantro, Corn, Green Bell Pepper, Green Onion, Green Onions, Green Pepper, Lettuce, Onion, Red Pepper, Romaine Lettuce, Salad, Shredded Carrot
Dietary Need Gluten Free, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Calories 87kcal
Author Recipe adapted from: National Food Service Management Institute

Equipment

  • Large Bowl

Ingredients

  • 1 can Black Beans 15 ounce can; rinsed and drained
  • ½ cup Red Bell Pepper Diced
  • ½ cup Corn Fresh or frozen
  • 1 Tablespoon Cilantro Coarsely chopped
  • 2 Tablespoons Green Onions
  • ¼ cup Southwestern Salad Dressing
  • 8 leaves Lettuce Washed
  • ½ cup Carrots Shredded

Instructions

  • Combine black beans, red pepper, onion, corn, cilantro, and green onion. Toss with salad dressing.
  • Spoon the black bean salad into lettuce cups. Top with shredded carrots.
  • Serve.

Nutrition

Calories: 87kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 271mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1715IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg