This crisp, versatile salad can be made with any color of bell pepper and fresh, canned, or frozen corn.
240 calories | 36g carbs | 8g total fat (0.5g sat fat) | 9g protein 220mg sodium | 7g fiber per serving | Serves 4
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 small bell pepper, ribs and seeds removed, chopped
½ red or white onion, chopped
2 tablespoons chopped fresh cilantro leaves (optional)
1½ teaspoons ground cumin
2 tablespoons vegetable or olive oil
Juice of 1 lime
¼ teaspoon salt
¼ teaspoon black pepper
Place the beans, corn, peppers, onions, cilantro (if using), and cumin in a large bowl. Mix to combine.
In a small bowl, whisk together the oil, lime juice, salt, and pepper.
Pour the dressing over the vegetables, and mix well.
Let sit for 15 minutes to allow the flavors to come together.
Source: Jackie Schulz