Bean and Corn Salad
Servings
8
servingsPrep time
10
minutesCooking time
5
minutesCalories
150
kcalIngredients
1/2 tsp salt
1/4 tsp black pepper
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup pickled jalapeño peppers (optional)
1 cup fresh, frozen, or canned corn
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1/4 cup vinegar, lemon, or lime juice
2 tbsp oil
INSTRUCTIONS
- Drain and rinse beans. Chop vegetables.
- Add beans, corn, onion, bell pepper, and jalapeño peppers, if using, to a large mixing bowl. Stir to mix.
- Add oil, vinegar, salt, and pepper. Stir to mix.
- Refrigerate for 30 minutes before serving. This allows flavors to develop.
Notes
- Nutrition Facts (per serving): 150 calories; fat 2g; saturated fat 0g; trans fat 0g; cholesterol 0mg; sodium 200mg; carbohydrates 26g; dietary fiber 5g; sugar 2g; protein 8g; vitamin d 0mcg; calcium 65mg; iron 2mg; potassium 451mg
- Serving Size: 1/2 cup