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Layered Garden Bean Salad

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    16 servings (1 cup each)


  • 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


  • 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
1 cup: 93 calories, 2g fat (0 saturated fat), 2mg cholesterol, 180mg sodium, 15g carbohydrate (3g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch.

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