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Black bean salad

A healthy recipe from the American Heart Association

American Heart Association’s Simple Cooking with Heart Program | 2/11/2014, 6 a.m.

6 servings, about $0.84 per serving

  • 1 15.5-ounce can no-salt-added or low-sodium black beans, drained
  • 1 15-ounce can no-salt added or low-sodium kernel corn, drained or ¾ cup frozen corn, thawed
  • 1 medium red bell pepper or 1 tomato diced
  • ½ cup red onion, diced
  • 1 teaspoon minced garlic from jar
  • 2 tablespoons chopped cilantro
  • 2 tablespoons cider vinegar
  • 3 teaspoons extra virgin olive oil
  • Juice of 1 lime

Toss all together. Chill at least one hour.

TIP: Serve this as a side salad to a meal or warm in microwave and use as a filling for tacos.

Per serving:

Calories 142

Total Fat 2.5 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 1.5 g

Cholesterol 0 mg

Sodium 11 mg

Carbohydrates 26 g

Fiber 5 g

Sugars 6 g

Protein 6 g

Dietary Exchanges: 1 ½ starch, ½ fat

For more simple, quick and affordable recipes, visit heart.org/simplecooking.

Video

Black Bean Salad (or Salsa) Recipe

A heart-healthy recipe that is easy to make and low in saturated fats and sodium

A heart-healthy recipe that is easy to make and low in saturated fats and sodium