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Spicy Black Bean and Corn Salad

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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.

Spicy Black Bean and Corn Salad
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 4 (3/4 cup each)

HELPFUL HINTS

 

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See 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 106%

Vitamin C 34%

Calcium 188%

Iron 2%