mexican black bean & corn salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 1 Tbsp. olive oil * 1 small red onion, chopped * 1 small red bell pepper, chopped * 1 clove garlic, finely chopped * 1/2 tsp. ground cumin * 1 can (19 oz.) black beans, rinsed and drained * 1 can (11 oz.) whole kernel corn, drained * 2 Tbsp. lime juice * 1 Tbsp. chopped cilantro (optional)
• In 10-inch nonstick skillet, heat olive oil over medium-high heat and cook onion, red pepper, garlic and cumin, stirring occasionally, 3 minutes or until vegetables are tender. In serving bowl, combine vegetable mixture with remaining ingredients. Serve warm, at room temperature or chilled.
Number of Servings: 6
Recipe submitted by SparkPeople user LOVINGMYBOB.
Number of Servings: 6
Recipe submitted by SparkPeople user LOVINGMYBOB.
Nutritional Info Amount Per Serving
- Calories: 126.3
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 145.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 5.5 g
- Protein: 4.8 g
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