Black Bean and Corn Salad Recipe

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Ingredients:

Serving

1 can black beans rinse and drain
1 can white shoepeg corn rinse and drain
1 red bell pepper cored, seeded and cut into 1/4 inch pieces
1 green pepper cored, seeded and cut into 1/4 inch pieces
3 scallions white bulb and 3 green cut into 1/4 inch rounds
2 ripe plum tomatoes seeded and cut into 1/4 inch rounds
4 tbsp evoo
1 1/2 tbsp lemon juice
4 tbsp cilantro chopped
1 tsp ground black pepper
3/4 tsp salt

Directions:

Combine all the ingredients in a bowl and toss gently. Let the salad rest, loosely covered, at room temperature for at least one hour before serving. Rob likes to add jalapeno. Monica likes some balsamic vinegar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	29.34 Kcal (123 kJ)
Calories from fat	3.67 Kcal
		% Daily Value*
Total Fat	0.41g	1%
Sodium	294.44mg	12%
Potassium	136.05mg	3%
Total Carbs	3.85g	1%
Sugars	2.03g	8%
Dietary Fiber	1.18g	5%
Protein	0.6g	1%
Vitamin C	41.5mg	69%
Vitamin A	0.5mg	16%
Iron	8.5mg	47%
Calcium	12.7mg	1%

Amount Per 100 g
Calories	33.48 Kcal (140 kJ)
Calories from fat	4.19 Kcal
		% Daily Value*
Total Fat	0.47g	1%
Sodium	335.95mg	12%
Potassium	155.22mg	3%
Total Carbs	4.39g	1%
Sugars	2.31g	8%
Dietary Fiber	1.34g	5%
Protein	0.68g	1%
Vitamin C	47.3mg	69%
Vitamin A	0.6mg	16%
Iron	9.7mg	47%
Calcium	14.4mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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