Revamped Corn and Black Bean Salad
Since it's the summer, I've been making my corn and black bean salad recipe a lot lately. However, a new year means a new twist on this delicious summer staple. I only changed a few things, but one of the key changes has been decreasing the amount of oil to make it even healthier.
4 fresh tomatoes; seeded and diced
Revamped Corn and Black Bean Salad
Fancy storage container, eh?
Ingredients (most are the same...makes about 15 servings):
4 Cups of whole kernel frozen corn; defrosted
2 (15 oz) cans of black beans; drained and rinsed4 fresh tomatoes; seeded and diced
1 red onion, diced
2 cans of diced green chilies,
1 Tbl balsamic vinegar
2 Tbl olive oil
1 tsp red wine vinegar
2 Tbl lemon juice
4 dashes of hot sauce (anything with a tang...Tabasco or NYC brand hot sauce both work)
1 tsp salt
1 tsp pepper
1 Tbl Cumin
1 tsp dried oregano
1 tsp dried basil
Directions:
Mix everything together in a large storage container or a bowl with a lid and give it a good shake (or 10). Let sit in the fridge for at least 4 hours before serving. Add chicken, shrimp, or sausage and make a meal out of it! I recently added it to an egg white omelette and a quesadilla...both were SO delicious!
Enjoy :)
Nutrition facts:
Calories: 94 per serving
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 20.4mg
Carbohydrates: 16.2g
Fiber: 3.2g
Sugars: 3.2g
Protein: 3.8g
