LAYERED GARDEN BEAN SALAD

Layered Garden Bean Salad image

For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. -Melissa Wharton, Cincinnati, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 8

Previous Next

Ingredients

2 cups shredded romaine
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons chopped red onion
2 cups frozen corn, thawed
2 English cucumbers, chopped
4 medium tomatoes, chopped
1/2 cup reduced-fat ranch salad dressing
1 teaspoon cumin seeds

Steps:

In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.

Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 180mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges