Recipe of the Week

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SOUTHWESTERN BLACK BEAN SALAD

  • 1 (15.5 oz.) can black beans, rinsed and drained
  • 9 oz. cooked corn, fresh or frozen (thaw if frozen)
  • 1 medium tomato, chopped
  • 1/3 cup red onion, chopped
  • 1 scallion, chopped
  • juice of 1 1/2-2 limes
  • 1 tablespoon olive oil
  • 2 tablespoon minced cilantro to taste
  • salt and pepper to taste
  • 1 medium avocado, diced
  • 1 jalapeno, diced, optional
– In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
– Squeeze fresh lime juice to taste and stir in olive oil. Marinate in fridge for 30 minutes.
– Add avocado just before serving.
 
SERVINGS: 13 (1/2 cup for side dish or 1 cup for main): CALORIES: 80 (160 for main dish); PROTEIN: 3gr.; FIBER: 3gr.

 


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