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Black bean and corn salad with creamy dressing

Black bean and corn salad with creamy dressing

2
Points®
Total Time
20 min
Prep
20 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

1 baby, chopped

Canned black beans, rinsed, drained

1 400g can

Canned corn kernels, rinsed and drained

1 420g can

Cherry tomatoes

300 g, mixed variety, halved

Carrot(s)

1 large, coarsely grated

Red radish

4 medium, thinly sliced

Reduced-fat coleslaw dressing

½ cup(s), (125ml)

Green shallot(s)

2 individual, 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.

Notes

TO REFRIGERATE: Store salad (without dressing and shallots) in a large reusable container for up to 3 days.