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Stanford Health Care

Black Bean and Corn Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Add shrimp or enjoy with corn or whole wheat tortillas!

This salad is a great side dish for Mexican entrées or can be used as a dip for tortilla chips to start the meal. Use the measurements as a guide, but feel free to tinker. Remember this salad when you have leftover corn on the cob.

Total Time:  15 minutes or less

Serves:  8

Per Serving:  125 Calories, 6g Protein, 2.5g Total Fat, 0mg Cholesterol, 80mg Sodium, 20g Total Carbohydrate, 7g Dietary Fiber

Ingredients:

1 tomato, chopped

½ small red onion, chopped

Salt and freshly ground black pepper

¼ cup chopped fresh cilantro

2 (15-ounce) cans black beans, rinsed and drained

1 cup fresh, frozen, or canned no-salt-added corn, drained

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon ground cumin

1 jalapeño, seeded and finely chopped

1 red, yellow, or green bell pepper, seeded and chopped

Cooking Directions:

  1. In a bowl, combine black beans, corn, tomato, bell pepper, onion, and jalapeño.
  2. In a bowl, combine lime juice, oil, and cumin and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.

Recipe from:  American Cancer Society www.cancer.org