Corn and Black Bean Salad

Ingredients

• 1 cup cooked corn kernels (see Micro-Tips)
• 1 cup canned black beans, thoroughly rinsed and drained, or 1 cup dried beans cooked
• 8 to 9 ounces ripe tomato, cored and cut 1/4-inch dice (1 cup)
• 1 ½ ounces peeled onion, finely diced
• 1 cup lightly packed cilantro leaves, coarsely chopped
• 1 to 2 jalapeno peppers, fresh or canned, seeded and very finely chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, or more if using home-cooked beans
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    373 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 13 grams dietary fiber; 10 grams sugars; 10 grams protein; 2706 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 cups

Preparation

1. Combine all ingredients. Allow to stand for 1/2 hour. Taste for salt and pepper.