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Black Bean and Corn Salad
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
Per Serving: 125 Calories, 6g Protein, 2.5g Total Fat, 0mg Cholesterol, 80mg Sodium, 20g Total Carbohydrate, 7g Dietary Fiber
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
- In a bowl, combine black beans, corn, tomato, bell pepper, onion, and jalapeño.
- 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