This is a wonderful dinner/luncheon salad!! from Christine Makuch of Woman's Day mag.
Make and share this Black Bean Salad recipe from Food.com.
- 538.64 g can black beans, rinsed
- 473.19 ml cherry tomatoes, each cut in half
- 255.14 g container bite-size fresh mozzarella cheese balls
- 1 large kirby cucumber, diced (1 1/2 cups, pickling)
- 248.05 g canvacuum packed kernel corn
- 170.09 g jar marinated artichoke hearts, drained
- 118.29 ml bottled Italian dressing
- 118.29 ml chopped cilantro
- 4 lettuce leaves
- Put all ingredients except lettuce into a large bowl and toss to mix and coat.
- Serve on lettuce lined plates.