Black Bean & Corn Summer Salad
Packed with fibre, this is an easy-to-make, great tasting salad featuring black beans!
- Pulse
- Beans
- Prep Time
- 15 minutes
- Makes
- 5 cups (1.25 L)
Nutrition
- Serving Size 1/2 cup (125 mL)
- Calories 92
- Fat 0.5 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 20 g
- Fibre 5 g
- Sugars 3 g
- Protein 5 g
- Sodium 253 mg
- Potassium 331 mg
- Folate 60 mcg
- Iron 1 mg
Ingredients
- 1 can (19 oz/540 mL) black beans, drained & rinsed (yields 2 cups/500 mL cooked beans)
- 2 cups (500 mL) frozen corn niblets, thawed
- 2 medium tomatoes, chopped
- 1/2 cup (125 mL) chopped onion
- 1/4 cup (60 mL) fresh cilantro, chopped
- 1/4 cup (60 mL) lime juice
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) pepper, or to taste
- salt to taste
Directions
Combine all ingredients in a large bowl and serve!
tips
Want to add some heat? Add in a finely chopped jalapeno pepper. For more spice, leave in the seeds, for less spice, remove the seeds. Remember to wear latex or rubber gloves when handling the jalapeno peppers as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.
Love this salad!