Black Bean and Corn Salad

November 9, 2017Recipes, Salads, Sides

This combination of sweet corn, black beans, tomatoes, peppers,and limes is packed with flavor and nutrients! This delicious salad is great for a summer get-together as a side dish or dip. You could also mix in whole grain quinoa for a complete, balanced, high protein meal.

This recipe is from the American Cancer Society’s The Great American Eat Right Cookbook.

Ingredients

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup fresh, frozen, or canned no-salt-added corn, drained
  • 1 tomato, chopped
  • 1 red, yellow, or green bell pepper, seeded and chopped
  • ½ small red onion, chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • ¼ cup chopped fresh cilantro

Directions

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.

Per Serving: Calories: 125, Total Fat 2.5 g, Saturated Fat: 0.4 g, Trans Fat: 0 g, Sodium: 80 mg, Total Carbohydrate: 20 g, Dietary Fiber: 7 g, Sugars: 5 g, Protein: 6 g