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This salad is a great side dish for Mexican entrées or can be used as a dip for tortilla chips to start the meal. Use the measurements as a guide, but feel free to tinker. Remember this salad when you have leftover corn on the cob.
Serves: 8 to 10
Prep time: 15 minutes or less
Total time: 15 minutes or less
In a bowl, combine black beans, corn, tomato, bell pepper, onion, and jalapeño. In a bowl, combine lime juice, oil, and cumin and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.
|Calories from Fat||20|
|Total Fat||2.5 g|
|Saturated Fat||0.4 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.4 g|
|Total Carbohydrate||20 g|
|Dietary Fiber||7 g|
The Great American Eat Right Cookbook
Copyright ©2007 American Cancer Society.