Thursday, February 20, 2014

Black Bean Salad (or Salsa)

  • 1 15.5-ounce can no-salt-added or low-sodium black beans, drained
  • 1 15-ounce can no-salt added or low-sodium kernel corn, drained or ¾ cup frozen corn, thawed
  • 1 medium red bell pepper or 1 tomato diced
  • 1/2 cup red onion, diced
  • 1 teaspoon minced garlic from jar
  • 2 tablespoon chopped cilantro
  • 2 tablespoons cider vinegar
  • 3 teaspoons extra virgin olive oil 
  • Juice of 1 lime

  • Toss all ingredients together
  • Chill for at least one hour
Tip: Serve this as a side salad to a meal or warm in microwave and use as a filling for tacos!

Servings: 6
Calories: 142
Fat: 2.5g
Saturated fat: 0.5g
Protein: 6g
Carbohydrate: 26g
Fiber: 5g
Cholesterol: 0mg
Sodium: 11mg

Recipe copyright © 2011 American Heart Association

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