Corn and Black Bean Salad
For WW Points plus users:
total fat/2 g
Points + / 3
sodium will depend on whether the beans are low sodium and how much salt you choose to add.
2 1/2 ccanned black beans, drained & rinsed
2 ccorn kernels, frozen or fresh
1 cfresh red/green/yellow sweet peppers, your choice, diced
1/2 conion, diced (i like red onion)
2 tsplime juice
1 Tbspfresh parsley, chopped
1 Tbspfresh cilantro, chopped
1 clovefresh garlic, minced
1/2 tspground cumin
1/2 tspfreshly ground black pepper
1/2 tspkosher salt
1 cfresh salsa (or from a jar)
1 Tbspolive oil, extra virgin
How to Make Corn and Black Bean Salad
- In a bowl, combine black beans, corn kernels, peppers and onions.
- In a small bowl, whisk together the lime juice, parsley, cilantro, garlic, cumin, black pepper, salt, salsa and olive oil.
- Pour the dressing over the vegetable mixture and stir to coat well.
- Cover bowl and refrigerate for at least 30 minutes to marinate. You may top with shredded Monterey Jack cheese if you like.