black bean and corn salad
Simple, cool, usable in a variety of ways. Put it in a chicken quesadilla, in an egg white omelet, over a baked potato. Of course, eat it all by itself.
INGREDIENTS
1 cup canned black beans, rinsed and drained
1 cup canned corn, drained
1 tomatillo, chopped
¼ cup onion, chopped
¼ poblano pepper, roasted, chopped
¼ tsp. salt
½ tsp. chili powder
1 lime, juiced
DIRECTIONS
Drain and rinse the beans or use prepared dry bean. Put them in a bowl with the drained corn. Add all the rest of the ingredients. If you want this milder, you may want to hold off on the poblano. Squeeze the lime juice over the salad. Serve.
Also makes a great dip. Goes well on top of a green salad, too.
NUTRITION FACTS
Servings: 4
Amount Per Serving: Calories: 115, Total Fat: 0.63g, Sodium: 150mg, Total Carbs: 22.71g, Dietary Fiber: 5.58g, Sugars: 2.26g, Protein: 5.44g
Calculated Points: 2
