An eye-appealing and flavorful vegetable salad. Adding black beans gives it substance, the peppers give it color and the spices give it great taste.
Corn and Black Bean Salad
| Author: ElizabethPBH | Posted: 02/10/12 | ||
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Introduction (Summary)
An eye-appealing and flavorful vegetable salad. Adding black beans gives it substance, the peppers give it color and the spices give it great taste.
Necessary Things:
- 2 15-oz. cans black beans, rinsed and drained
- 2 cups frozen corn kernels
- ¾ cup red bell pepper, seeded and chopped
- ¾ cup orange bell pepper, seeded and chopped
- ¾ cup white sweet onion, finely chopped
- 1 large fresh tomato, chopped
- 2 small jalapeno peppers, seeded and finely minced
- ½ cup fresh cilantro or parsley, finely chopped
- ¼ cup fresh lime juice
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ cup olive oil
Step 1:
Place all ingredients in a large bowl. Fold gently to mix well. Chill and serve
Step 2:
Place all ingredients in a large bowl. Fold gently to mix well. Chill and serve
Tips and Tricks:
- Preparation time: 20 minutes
- Serves: 8
- 1 Cup of Vegetables and Beans per Serving
- Fruit and/or Veggie Color(s): Purple, Yellow, Red, Orange, White, Green
- Nutrition Information per Serving: calories: 204, total fat: 8g, saturated fat: 1g, % calories from fat: 35%, % calories from saturated fat: 4%, protein: 7g, carbohydrate: 27g, cholesterol: 0mg, dietary fiber: 8g, sodium: 330mg
- Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
