BLACK AND WHITE BEAN SALAD

Black and White Bean Salad image

Enjoy this canned bean and veggies salad recipe that's made using beans and corn and Old El Paso® Green Chiles - perfect for a flavorful side dish that's ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Time 20m

Yield 6

Number Of Ingredients 11

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 great northern beans, drained, rinsed
1 (15-oz.) can Progresso™ black beans, drained, rinsed
1 (7-oz.) can whole kernel sweet corn, drained
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
Lettuce leaves

Steps:

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

Nutrition Facts : Calories 320, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1, Fiber 16 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 840 mg, Sugar 7 g, TransFat 0 g

*** Explore more Black And White Bean Salad Recipes »

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