The Tremendous-Filling Corn and Bean Salad You Can Eat like Salsa
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This scrumptious and easy salad is nice all by itself, with greens, or scooped up with tortilla chips. It is also filled with filling vitamins: A single serving has a whopping 15 g of protein and 16 g of fiber.
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1/2 c additional virgin olive oil
1/4 c balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
1 can (15 oz) natural navy beans, rinsed and drained
1 can (15 oz) natural black beans, rinsed and drained
1/2 pt cherry tomatoes, quartered
Kernels from 1 ear corn
1/2 pink onion, finely chopped
1/2 jalapeño, finely chopped
2 Tbsp chopped cilantro
1. In small bowl, whisk oil, vinegar, salt, and pepper. Put aside.
2. In giant bowl, mix beans, tomatoes, corn, onion, jalapeño, and cilantro. Add dressing and toss to coat. Refrigerate half-hour earlier than serving for finest taste.
NUTRITION (per serving) 500 cal, 15 g professional, 49 g carb, 16 g fiber, 6 g sugars, 28 g fats, 4 g sat fats, 300 mg sodium