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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (135g) Recipe makes 6 servings |
||
| Calories 169 | ||
| Calories from Fat 28 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 25mg | 1% | |
| Potassium 432mg | 12% | |
| Total Carbohydrate 30.4g | 10% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 1.0g | ||
| Protein 7.9g | 15% | |
Super Fast Black Bean & Corn Salad (Rachael Ray)
Recipe #338187 |
15 min |
15 min prep |
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SERVES 6
Ingredients
-
1 (14 ounce) can black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 small red bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 1/2 teaspoons ground cumin (about half a palm full)
- 1-2 teaspoon hot sauce (Tabasco recommended)
- 1 lime, juice of
- 1-2 tablespoon vegetable oil or olive oil (approximately)
- salt and pepper
- 1/4 cup fresh cilantro
Directions
1
Combine all ingredients except cilantro in a bowl.2
Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss.3
Sprinkle with cilantro and serve.
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- Course > Appetizers
- Course > Salads
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Technique > No Cook
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
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