Remember this salad when you have leftover corn on the cob. Use the measurements as a guide, but feel free to tinker.
Serves 8 - 10
Prep time: 15 minutes or less
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
1/2 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
1/4 cup chopped fresh cilantro
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.
Nutrients per serving (for 8 servings): 125 calories, 20 calories from fat, 2.5 g total fat, 0.4 g saturated fat, 0 g trans fat, 0.5 grams polyunsatured fat, 1.4 g monounsaturated fat, 0 mg cholesterol, 80 mg sodium, 20 g total carbohydrate, 7 g dietary fiber, 5 g sugars, 6 g protein.
Recipes reprinted, with permission, from the American Cancer Society. The Great American Eat-Right Cookbook: 140 Great-Tasting, Good-for-You Recipes ( Atlanta, American Cancer Society, 2007).
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