Directions
Makes 8 1-cup servings
2 15-ounce cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red or yellow bell pepper, seeded and diced
1 15-ounce can corn, drained, or 1 10-ounce bag frozen corn, thawed
2 tomatoes, diced
3/4 cup chopped fresh cilantro (optional)
2 tablespoons seasoned rice vinegar
2 tablespoons distilled or cider vinegar
juice of 1 lemon or lime
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper, or 1 pinch cayenne pepper
In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro, if using. In a small bowl, whisk together vinegars, lemon or lime juice, garlic, cumin, coriander, and crushed red pepper or cayenne. Pour over salad and toss gently to mix.
Nutrition Information
Per 1-cup serving:
Calories: 158
Fat: 1.1 g
Saturated Fat: 0.2 g
Calories from Fat: 6.5%
Cholesterol: 0 mg
Protein: 7.7 g
Carbohydrates: 31.6 g
Sugar: 5.1 g
Fiber: 9.6 g
Sodium: 420 mg
Calcium: 68 mg
Iron: 2.6 mg
Vitamin C: 49.9 mg
Beta-Carotene: 450 mcg
Vitamin E: 0.5 mg
Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.
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