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:

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


Leftover ingredients?  Use them in these recipes!
Cilantro
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Black Bean Soup
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Cider Vinegar
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Slow Cooker BBQ Chicken or Pork
Pan-Fried Pork Chop with Mashed Sweet Potatoes
Slow Cooker Sauerbraten
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Asian Cole Slaw
Mediterranean Salad
Tangy Asian Salad Dressing


Recipe copyright © 2011 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.