Black Bean and Corn Salad

For variety you can add some crumbled feta cheese to this salad.

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Photo courtesy of CanolaInfo.org

Ingredients

  • 1 can (19 oz./540 mL) black beans, drained & rinsed
  • 1 can (12 oz./341 mL) corn kernels, drained & rinsed
  • 1 can mild jalapeño peppers
  • ¼ cup fresh chopped cilantro 50 mL
  • ¼ cup 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

Instructions

  1. In a large bowl, combine black beans, corn, jalapeño 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.

Nutritional Analysis

Per Serving
Calories 100
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Carbohydrates 16 g
Fiber 4 g
Protein 4 g
Sodium 470 mg

Yield
8 servings

Serving Size
1/2 cup (125 mL)

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