Black Bean and Corn Salad

Per Serving (for 8 servings)

Calories	125
Calories from Fat	20
Total Fat	2.5 g
Saturated Fat	0.4 g
Trans Fat	0.0 g
Polyunsaturated Fat	0.5 g
Monounsaturated Fat	1.4 g
Cholesterol	0 mg
Sodium	80 mg
Total Carbohydrate	20 g
Dietary Fiber	7 g
Sugars	5 g
Protein	6 g

This salad is a great side dish for Mexican entrées or can be used as a dip for tortilla chips to start the meal. Use the measurements as a guide, but feel free to tinker. Remember this salad when you have leftover corn on the cob.

Serves 8 to 10

Prep time: 15 minutes or less
Total time: 15 minutes or less

Ingredients:

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup fresh, frozen, or canned no-salt-added corn, drained
• 1 tomato, chopped
• 1 red, yellow, or green bell pepper, seeded and chopped
• ½ small red onion, chopped
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• ¼ cup chopped fresh cilantro

Directions:

In a bowl, combine black beans, corn, tomato, bell pepper, onion, and jalapeño. In a bowl, combine lime juice, oil, and cumin and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.
 

This recipe is from the new The Great American Eat Right Cookbook.
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