An eye-appealing and flavorful vegetable salad. Adding black beans gives it substance, the peppers give it color and the spices give it great taste.
Preparation time: 20 minutes
2 15-oz. cans black beans*, rinsed and drained
2 cups frozen corn kernels
¾ cup red bell pepper, seeded and chopped
¾ cup orange bell pepper, seeded and chopped
¾ cup white sweet onion, finely chopped
1 large fresh tomato, chopped
2 small jalapeno peppers, seeded and finely minced
½ cup fresh cilantro or parsley, finely chopped
¼ cup fresh lime juice
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup olive oil
Place all ingredients in a large bowl. Fold gently to mix well. Chill and serve.
Serves: 8
1 Cup of Vegetables and Beans per Serving
Fruit and/or Veggie Color(s): Purple, Yellow, Red, Orange, White, Green
Nutrition Information per Serving: calories: 204, total fat: 8g, saturated fat: 1g, % calories from fat: 35%, % calories from saturated fat: 4%, protein: 7g, carbohydrate: 27g, cholesterol: 0mg, dietary fiber: 8g, sodium: 330mg
Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
