Healthy recipe: Black bean salsa salad
August 8, 2015
Black Bean Salsa Salad
2 (15 oz.) cans black beans, drained & rinsed
1 (15 oz.) can garbanzo beans, drained & rinsed
1 cup frozen whole kernel corn, thawed
½ cup fresh cilantro, chopped
1/3 cup lime juice
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¼ cup red onion, chopped
1 tablespoon canola oil
1 teaspoon hot pepper sauce
2 garlic cloves, minced
1 large tomato, chopped
4 cups shredded lettuce
1/3 cup green onions, sliced
Baked tortilla chips (optional)
Combine the beans, corn, cilantro and red onion in a bowl and mix gently. Whisk the lime juice, hot pepper sauce, canola oil and garlic in a bowl. Pour sauce over the bean mixture, tossing gently until coated. Chill, covered for 2-10 hours.
Just before serving, toss the tomato with the bean mixture. Arrange lettuce on a plate and top with black bean salad. Sprinkle with green onion and tortilla chips. Serves 8.
Calories 190; Protein 9 grams; Carbohydrate 32 grams; Total Fat 3 grams; Fiber 9 grams; Sodium 507 mg.
Recipe provided by Karen Massey