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;
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