Kristi Whitley
Healthy Living
Southwestern Bean Salad
By American Institute for Cancer Research
Get the kids involved in making this easy recipe.
1 can (about 15 oz.) no-salt-added black beans*
1 cup no-salt-added canned corn kernels
1 cup chopped green, red or yellow bell pepper
1 cup chopped carrot
3/4 cup mild tomato salsa
1 Tbsp. olive oil
Open can of beans and can of corn. Over the sink, empty both cans into a strainer and rinse thoroughly. Let water drain from strainer. Put the beans and corn into a large salad bowl.
Add chopped pepper, chopped carrots, olive oil and salsa. Mix together with a large spoon and serve.
*If you don’t have low-sodium beans, rinse regular beans thoroughly in a colander and drain before using to significantly decrease sodium content.
Makes 6 servings.
Per serving: 125 calories, 3 g fat (<1 g sat fat), 22 g carbohydrates, 6 g protein, 5 g fiber, 211 mg sodium.
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