Corn and Black Bean Salad
Makes 4 cups.
Serving size about 1/2 cup.
Purple black beans, golden sweet corn and diced red and green bell pepper make a colorful medley in this easy salad. Make it ahead and refrigerate; it keeps up to 5 days.
Ingredients
- » 1 (15-oz.) can cooked black beans, drained
- » 1 (10-oz.) can corn kernels, drained
- » 1/2 green bell pepper, chopped
- » 1/2 red bell pepper, chopped
- » 2 green onions, sliced
- » 2 tablespoon minced parsley
- » 1 tablespoon vegetable oil
- » 2 tablespoons lime juice
- » Freshly ground black pepper, to taste
Directions
- 1. In large bowl, toss together ingredients, except pepper. Generously sprinkle salad with pepper. Cover and refrigerate 2-24 hours before serving.
Calories: 120
Protein: 6 g
Sodium: 60 mg
Cholesterol: 66 mg
Fat: 6 g
Carbohydrates: 20 g
Exchanges: 1 Bread/Starch, 1 Vegetable, 1 Fat
