Black Bean and Corn Salad
Courtesy of CanolaInfo
Servings: 8
Prep Time: n/a
Cook Time: n/a
Prep Time: n/a
Cook Time: n/a
What you need:
* 1 can (19 oz./540 mL) black beans, drained and rinsed
* 1 can (12 oz./341 mL) corn kernels, drained and rinsed
* 1 can mild jalapeņo peppers
* 1/4 c. fresh chopped cilantro 50 mL
* 1/4 c. canola oil 50 mL
* 3 Tbsp. lime juice 45 mL
* 1 tsp. cumin 5 mL
* salt and pepper to taste
* 1 or 2 cloves garlic
* 8 cherry tomatoes, halved
* 1 can (12 oz./341 mL) corn kernels, drained and rinsed
* 1 can mild jalapeņo peppers
* 1/4 c. fresh chopped cilantro 50 mL
* 1/4 c. canola oil 50 mL
* 3 Tbsp. lime juice 45 mL
* 1 tsp. cumin 5 mL
* salt and pepper to taste
* 1 or 2 cloves garlic
* 8 cherry tomatoes, halved
What to do:
1. In a large bowl, combine black beans, corn, jalapeņo peppers and cilantro.
2. In small bowl, whisk together canola oil, lime juice, cumin, salt, pepper and garlic; pour over bean mixture, tossing to coat.
3. Fold in tomatoes just before serving.
* Recipe courtesy of CanolaInfo.
2. In small bowl, whisk together canola oil, lime juice, cumin, salt, pepper and garlic; pour over bean mixture, tossing to coat.
3. Fold in tomatoes just before serving.
* Recipe courtesy of CanolaInfo.
Nutritional information:
Calories: 100; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 16g; Fiber: 4g; Protein: 4g; Sodium: 470mg;