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Black Bean Salad (or Salsa)

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Black Bean Salad (or Salsa)

Chill this hearty black bean salad and serve it with a meal. Or, microwave it to use as a filling for tacos!

Ingredients

Servings   6   Serving Size   3/4 cup

  • 1 15.5-ounce can no-salt-added or low-sodium black beans, drained
  • 1 15-ounce can no-salt-added or low-sodium whole-kernel corn, drained OR
  • 3/4 cup frozen corn (thawed)
  • 1 medium bell pepper (diced) OR
  • 1 medium tomato (diced)
  • 1/2 cup red onion (diced)
  • 1 teaspoon minced garlic (from jar)
  • 2 teaspoons chopped cilantro
  • 2 tablespoons cider vinegar
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 medium lime

Directions

Tip: Click on step to mark as complete.

  1. In a large salad bowl, toss together all the ingredients. Chill for at least 1 hour before serving.

Tip: To avoid tearing up when you dice the red onion for this recipe, refrigerate the onion for 30 minutes before dicing it.

Nutrition Facts

Black Bean Salad (or Salsa)
CaloriesCalories
142 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
5g Per Serving
Cost Per ServingCost Per Serving
$0.84

Nutrition Facts

Calories 142
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 11 mg
Total Carbohydrate 26 g
Dietary Fiber 5 g
Sugars 6 g
Protein 6 g

Dietary Exchanges
1/2 fat, 1 1/2 starch

 
Chill this hearty black bean salad and serve it with a meal. Or, microwave it to use as a filling for tacos!

Nutrition Facts

Black Bean Salad (or Salsa)
CaloriesCalories
142 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
5g Per Serving
Cost Per ServingCost Per Serving
$0.84
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Calories 142
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 11 mg
Total Carbohydrate 26 g
Dietary Fiber 5 g
Sugars 6 g
Protein 6 g

Dietary Exchanges
1/2 fat, 1 1/2 starch

Ingredients

Servings   6   Serving Size   3/4 cup

  • 1 15.5-ounce can no-salt-added or low-sodium black beans, drained
  • 1 15-ounce can no-salt-added or low-sodium whole-kernel corn, drained OR
  • 3/4 cup frozen corn (thawed)
  • 1 medium bell pepper (diced) OR
  • 1 medium tomato (diced)
  • 1/2 cup red onion (diced)
  • 1 teaspoon minced garlic (from jar)
  • 2 teaspoons chopped cilantro
  • 2 tablespoons cider vinegar
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 medium lime

Directions

Tip: Click on step to mark as complete.

  1. In a large salad bowl, toss together all the ingredients. Chill for at least 1 hour before serving.

Tip: To avoid tearing up when you dice the red onion for this recipe, refrigerate the onion for 30 minutes before dicing it.
 

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