Yield
8 Servings
Preparation time
10 minutes
Ingredients
1 1⁄2 cups corn kernels (fresh or frozen)
2 roma tomatoes (diced small)
1⁄2 bell pepper (diced small)
1 clove garlic
small jalapeno (seeds removed, optional)
1⁄2 cup cilantro leaves
small handful of chives
1 large lime (zested and juiced)
1⁄4 cup olive oil
15 ounces can black beans (drained and rinsed)
Instructions
In a medium bowl, mix together corn, tomatoes, and bell pepper. With a small food processor or immersion blender, pulse garlic through olive oil until a creamy dressing is formed. Pour dressing over the mixture, stirring to coat, then fold in black beans. Serve with tortilla chips or get creative by adding it to salads, tacos, fish, meat, or rice dishes. Store leftovers in the fridge for up to four days. Stir each time just before serving.
Notes
Per serving: 131 calories, 8 grams fat (1 gram saturated fat), 12 grams total carbohydrates, 0 milligrams cholesterol, 127 milligrams sodium, 3 grams fiber, 4 grams protein.
