Description
Spicy Black Bean and Corn Salad
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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Yield: Serves: 4 (3/4 cup each)
INGREDIENTS
- 1 can (15 or 16 oz.) no salt added black beans, rinsed, drained
- 1 cup frozen corn kernels, thawed (or fresh corn cut from cobs in season)
- 1/2 cup diced well-drained bottled roasted red peppers
- 4 slices Sargento® Sliced Reduced Sodium Pepper Jack Cheese
- 1/3 cup chopped fresh cilantro
- 2 Tbsp. canola oil
- 1 Tbsp. fresh lime juice
- 4 large Boston lettuce leaves
DIRECTIONS
- 1
Combine beans, corn and red peppers in a medium bowl. Stack and cut cheese into 1/2-inch squares. Separate squares and add to bean mixture; toss well.
- 2
Stir in cilantro, oil and lime juice; toss well. Chill at least 30 minutes or up to 2 hours before serving.
- 3
Serve over lettuce leaves.
Nutrition
Nutrition Facts
Serves: 4 (3/4 cup each)
Amount Per Serving
Calories 256
Total Fat 13.1g
Saturated Fat 3.9g
Trans Fat 6.2g
Polyunsaturated Fat 2.4g
Cholesterol 17mg
Sodium 105mg
Carbohydrates 25g
Protein 11g
Dietary Fiber 6g
Vitamin A 106RE
Vitamin C 34mg
Calcium 188mg
Iron 2mg
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