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    Black Bean and Corn Salad

    Great as side dish or a dip for tortilla chips

    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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