This colorful salad is a great addition to the menu for fall picnics or tailgate parties, and is easy to expand if you are serving a large crowd. You can enjoy it as a main dish if you are following a vegetarian diet pattern, or serve it as a hearty side dish with grilled chicken or fish. It also makes a good weekday lunch as you can put it together quickly using standard ingredients mostly from your pantry and holds well in the refrigerator for a couple of days.
Black Bean and Corn Salad (serves 8)
- 2 cans “no salt” black beans,
- ½ large onion, chopped
- 1 cup frozen corn
- ½ cup chopped cilantro
- 1 pint cherry tomatoes, sliced into quarters
- ½ tsp, cumin seed
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- ½ tsp. salt
- ½ tsp. ground pepper
- Rinse beans and drain.
- Mix all ingredients in a medium size bowl.
- Adjust seasonings, if needed.
Nutrition Information (per serving): 140 calories; 4 grams fat; 0.5 grams saturated fat; 0 mg cholesterol; 160 mg sodium; 21 grams carbohydrates; 6 grams dietary fiber; 7 grams protein (values are approximate).