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Black Bean and Corn Salad - pages
Big Batch
Black Bean and Corn Salad
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Prep Time: 10 Total Time: 10 Servings: 6 $1.22 per serving • Salmon Price: $6.98 • Potatoes $1.00 • Green Beans $2-4 depending on if fresh or frozen • Lemon: 50 cents • Butter: 94 cents • Total $3.11 per serving • Servings: 4
INGREDIENTS
• 3 cups black beans rinsed if canned • 2 ears of corn kernels removed (about 2 cups) Canned (drained) or Frozen (thawed) • 1 small green pepper • 1 cup cherry tomatoes sliced in half • 3 tbs diced red onion • 2 tbs fresh lime juice • 1 tbs chopped cilantro • 1/2 tsp salt or to taste • 2 tbs Italian salad dressing • Avocado diced (add right before serving)
STEPS
1. In a large bowl, stir together the black beans and vegetables. I like raw corn right off the cob, but you can cook it briefly if you’d prefer.
2. Add the cilantro, lime juice, and salt. Taste the salad and add more salt or other seasonings as desired.
3. Refrigerate in an airtight container. Add avocado right before serving. Serve cold or at room temperature.
Nutrition Facts
Calories: 151kcal | Carbohydrates: 29g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 203mg Potassium: 482mg | Fiber: 9g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 26mg | Calcium: 28mg | Iron: 2mg
