Black bean and corn salad with creamy dressing
6
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Here, we make good use of beans and corn from the pantry, layering them with fresh vegetables and drizzling with a creamy dressing to create a seriously satisfying salad. For extra protein, serve it topped with some shredded cooked chicken.
Ingredients
Cos lettuce
3 cup(s), shredded
Canned black beans
400 gm, rinsed and drained
Canned corn
400 gm, rinsed and drained
Cherry tomatoes
2 cup(s), halved
Carrots
1 large, coarsely grated
Radishes
4 medium, thinly sliced
Table salt
¼ tsp(s), or to taste
Black pepper
¼ tsp(s), or to taste
Reduced fat coleslaw dressing
½ cup(s)
Shallots
2 medium, thinly sliced
Instructions
1
Scatter lettuce over a serving platter. Top with beans, corn, tomatoes, carrot and radishes. Season with salt and pepper.
2
Drizzle dressing over salad and sprinkle with shallots to serve.
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