Black Bean Salad (or Salsa)

Updated:Apr 17,2014


Black Bean Salad

Black Bean Salad (or Salsa)

Description

6 servings

About $0.84 per serving

1 15.5-ounce can no-salt-added or low-sodium black beans, drained
1 15-ounce can no-salt added or low-sodium kernel corn, drained or ¾ cup frozen corn, thawed
1 medium red bell pepper or 1 tomato diced
1/2 cup red onion, diced
1 teaspoon minced garlic from jar
2 tablespoon chopped cilantro
2 tablespoons cider vinegar
3 teaspoons extra virgin olive oil
Juice of 1 lime

Toss all together, chill at least one hour.

TIP: Serve this as a side salad to a meal or warm in microwave and use as a filling for tacos!

Per serving:

Calories 142
Total Fat2.5 g
Saturated Fat0.5 g
Trans Fat0.0 g
Polyunsaturated Fat0.5 g
Monounsaturated Fat1.5 g
Cholesterol0 mg
Sodium11 mg
Carbohydrates26 g
Fiber5 g
Sugars6 g
Protein6 g

Dietary Exchanges:  1  1/2 starch,  1/2 fat


Leftover ingredients?  Use them in these recipes!
Cilantro
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Mexican Chicken Soup
Quick Chicken Chili
Pollo Guisado
Pico de Gallo Griled Chicken Salad
Blackened Fish with Strawberry Kiwi Salsa
Black Bean Soup
Caribbean Pink Beans

Cider Vinegar
BBQ Pulled Pork Sliders w/Homemade Potato Chips
Crockpot Lean BBQ Beef with Homemade Sauce and Sweet Potato Salad
Crockpot Pulled Orange Chicken Tacos with Pickled Vegetables
Meatloaf with Black-Eyed Peas
Slow Cooker BBQ Chicken or Pork
Pan-Fried Pork Chop with Mashed Sweet Potatoes
Slow Cooker Sauerbraten
Baked Cajun Catfish & Easy Collard Greens
Asian Cole Slaw
Mediterranean Salad
Tangy Asian Salad Dressing


Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.