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Salads and Dressings: Black Bean and Corn Confetti Salad


This is a great dish served as a side for grilled salmon. High in fiber, black beans are also rich in antioxidant compounds.
1 (15 oz.) can black beans, rinsed and drained
1 small sweet red pepper, finely diced (about 1/2 C.)
1 (15 oz.) can shoe peg white corn, rinsed and drained (when fresh corn is in season, replace the canned corn with 1 1/2 C. leftover corn cut off the cob. Try grilling the corn then cutting it off the cob for even better flavor.)
4 scallions, thinly sliced
2 T. chopped fresh cilantro
1/3 C. salsa (choose the heat level you like)
1 T. extra-virgin olive oil


In a large glass bowl, combine the beans, peppers, scallions, cilantro, vinegar and oil. Stir well to combine. Let stand for 15 minutes to allow the flavors to blend. This recipe may be made up to 4 days in advance, but is best when brought to room temperature before serving.

Serves: 6

Exchanges or food group servings: 1 1/2 STARCH, 1/2 VEG, 1/2 FAT, 1/2 LEAN MEAT

Nutrients per serving: CALS 164; PROTEIN 6.1g; CARBS 26g; FIBER 5.3g; TOT FAT 3.3g; SAT FAT 0.3g; SODIUM 477mg

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