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Black Bean and Corn Salad
12 min prep time
12servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Black Bean and Corn Salad
This salad is perfect for a spring picnic or quick lunch dish and is jam-packed with fiber.
12 min prep time
12servings
1/2 cup
Print Recipe >
Step-By-Step Instructions:
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In a medium bowl, combine beans, corn, red pepper, red onion and cilantro.
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In a small bowl, whisk together remaining ingredients and pour over bean salad. Toss to coat.
Nutrition facts
12 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 140
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Total Fat
4g
- Saturated Fat 0g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 130mg
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Total Carbohydrate
22g
- Dietary Fiber 5g
- Total Sugars 3g
- Added Sugars 0g
- Protein 5g
- Potassium 369mg
- Phosphorous 75mg
Ingredients
black beans (rinsed and drained)
2 (14.5-oz) cans
frozen corn (thawed)
2 cup
red bell pepper (finely diced)
1
finely diced red onion
1/2 cup
chopped fresh cilantro
1/2 cup
small limes (juiced)
2
olive oil
3 tbsp
cumin
1/2 tsp
garlic powder
1/4 tsp
black pepper
1/4 tsp
cayenne pepper (optional)
1/4 tsp
Reviews & Ratings
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This will be made weekly in my house until my family says stop!