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!
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.
- Calories: 204
- Carbohydrates: 27g
- Total Fat: 8g
- Cholesterol: 0mg
- Saturated Fat: 1g
- Dietary Fiber: 8g
- % of Calories from Fat: 35%
- Sodium: 330 mg
- Protein: 7g
- 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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