Black Bean and Corn Salad
Terrific side dish for summer BBQ or try as a dip!
3 Tbsp olive oil
2 Tbsp vinegar
2 Tbsp lime juice
2 Tbsp parsley or cilantro, divided
1 tsp sea salt and pepper, to taste
1 jalapeno, seeded and diced
1 small red onion, diced
1 red bell pepper, diced
1 (15 oz) can of black beans, drained
1 (15 oz) can of corn, drained
In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.
Combine the red onions, red pepper, black beans and corn. Toss with the dressing.
Transfer to a bed of mixed greens, or salad plate. Garnish with cilantro or parsley, and serve.
7 g Fat (1g Saturated fat, 0mg Cholesterol.) 751mg Sodium. 22g Carbohydrates (6g Fiber, 4g Total sugar.) 6g Protein.
Lower Fat: Reduce olive oil to 1 Tbsp. 130 calories. 3g Fat (1g Saturated fat, 0mg Cholesterol.) 751mg Sodium. 22g Carbohydrates (6g Fiber, 4g Total sugar.) 6g Protein.
Lower Carbohydrate: Corn & black beans are the primary source of carbohydrates in this dish. No substitutions recommended without changing the integrity of the recipe.
Lower Sodium: Use salt substitute or salt-free Cajun seasoning, and no salt added black beans and corn to reduce sodium to 165mg.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Recipe is gluten-free as is.