Spotlight Recipe: Black Bean and Corn Salad
This salad is quick and tasty. Serve it on a bed of lettuce with some crusty bread for a cool summer meal.
- Two 16-oz. cans black beans, drained, rinsed
- Two cups frozen corn
- ½ cup chopped red onion
- ½ cup minced cilantro
- ½ cup chopped green pepper
- ½ cup minced parsley
- One clove garlic, minced (more if desired)
- Juice of 1 lime (1/4 cup)
- ¼ cup olive oil
- ¼ tsp. red pepper
- ½ tsp. salt
Combine all ingredients. Stir to mix. Makes eight servings, approximately one cup each.
Each serving: 190 calories, eight grams fat, one gram saturated fat, 0 mg. cholesterol, 450 mg. sodium, six grams fiber.