Quick Black Bean Salad
This simple corn and bean salad can be made in minutes. Enjoy it on top of eggs, on whole grain tortilla, or on pita chips.
Ingredients
US
Metric
- 1 can black beans, low-sodium (15.5 ounces)
- 1 1/2 10-ounce packages frozen corn
- 1/2 cup salsa
Steps
- Wash hands with soap and water.
- Leave frozen corn in the fridge overnight to defrost. If you forget to do this ahead of time, defrost it in the microwave.
- Drain and rinse the black beans.
- Combine all ingredients together and serve as a side dish.
Nutrition (per serving)
| Calories | 125 |
|---|---|
| Protein | 6.0 g |
| Fat | 1.0 g |
| Carbs | 26.0 g |
| Fiber | 7.0 g |
| Sodium | 190 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)