Recipes

Bean and Corn Salad

Bean and Corn Salad

0 from 0 votes
Cuisine: 30 Minute Meals, Diabetes Friendly, Gluten Free, Heart Healthy, VegetarianDifficulty: Hard
Servings

8

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

150

kcal

    Ingredients

    • 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

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