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Black Bean and Corn Salad
Courtesy of CanolaInfo
Servings: 8
Prep Time: n/a
Cook Time: n/a
What you need:
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+ 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
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.
Nutritional information:
Calories: 100;   Total Fat: 2g;   Saturated Fat: 0g;   Cholesterol: 0mg;   Total Carbs: 16g;   Fiber: 4g;   Protein: 4g;   Sodium: 470mg;