Black Bean and Corn Salad
INGRÉDIENTS
- 1 can (19 oz./540 mL) black beans, drained & rinsed
- 1 can (12 oz./341 mL) corn kernels, drained & rinsed
- 1 can mild jalapeño peppers
- ¼ cup fresh chopped cilantro 50 mL
- ¼ cup canola oil 50 mL
- 3 Tbsp lime juice 45 mL
- 1 tsp cumin 5 mL
- salt and pepper to taste
- 1 or 2 cloves garlic
- 8 cherry tomatoes, halved
PRÉPARATION
- 1. In a large bowl, combine black beans, corn, jalapeño peppers and cilantro.
- 2. In small bowl, whisk together canola oil, lime juice, cumin, salt, pepper and garlic; pour over bean mixture, tossing to coat.
- 3. Fold in tomatoes just before serving.
RENDEMENT
8 servings
PORTION
1/2 cup (125 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 100 |
| Lipides | 2 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 16 g |
| Fibres | 4 g |
| Protéines | 4 g |
| Sodium | 470 mg |
