Corn and Black Bean Salad
By Fruits & Veggies - More Matters
This colorful salad looks great on the table and can be made ahead then pulled out of the fridge at the last minute to save you prep time!
Cups of Fruits & Vegetables per Serving: 1
2 15-oz. cans black beans*, rinsed and drained
2 cups frozen corn kernels
3/4 cup red bell pepper, seeded and chopped
3/4 cup orange bell pepper, seeded and chopped
3/4 cup white sweet onion, finely chopped
1 large fresh tomato, chopped
2 small jalapeno peppers, seeded and finely minced
1/2 cup fresh cilantro or parsley, finely chopped
1/4 cup fresh lime juice
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup olive oil
Place all ingredients in a large bowl. Fold gently to mix well. Chill and serve.
Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
- Total Fat:8g
- Saturated Fat:1g
- Dietary Fiber:8g
- % of Calories from Fat:35%
- Recipe Credit
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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