Black Bean and Corn Salad
Yield: 3 Servings | Serving Size: 1 cup
Cost/Serving: $0.81
Ingredients:
Salad
1/2 cup chopped onion
1/2 cup chopped red or green bell peppers
1 hot chili pepper, jalapeño, or Serrano, seeded and finely chopped (optional)
1 cup frozen corn or drained canned corn
1 1/2 cups cooked black beans or 1 (15-ounce) can black beans, drained and rinsed
Dressing
1/4 cup red wine vinegar or cider vinegar or lemon juice
1 teaspoon chili powder
1 clove garlic, chopped or 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon vegetable oil
Directions:
Caution: When handling hot peppers, the oils can cause burning and skin irritation. You can wear clean kitchen gloves or wash hands thoroughly after preparing. KEEP HANDS AWAY FROM EYES.
- In a mixing bowl, stir together onion, red or green pepper, shili pepper (if using), corn, and beans.
- In a jar with a tigh-fitting lid, add vinegar, chili powder, garlic, salt, pepper, and vegetable oil. Shake until dressing in evenly mixed.
- Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour.
Tip: Substitute other kinds of beans or use a mix. You can save money by soaking and cooking your own beans. They will be more nutritious and flavorful. Always rinse canned beans and vegetables to reduce sodium content.
Nutrition Facts: Servings: 3, Serving Size: 1 cup
Amount per serving: Calories 210, Total Fat 6g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium
420mg, Total Carbohydrate 33g, Dietary Fiber 10g, Total Sugars 5g (Incl. 0g Added
Sugars), Protein 10g