| |
| INGREDIENTS |
| 1 can |
(15 oz.) black beans, rinsed & drained |
| 1½ cups |
cooked corn cut from 3 ears |
| 3 |
scallions, white & 1-inch green parts chopped |
| 1 cup |
chopped cilantro leaves |
| 2 tbsp. |
olive oil |
| 2 tbsp. |
fresh lemon juice |
| ½ tsp. |
salt, optional |
| |
fresh ground pepper to taste |
|
|
|
| RECIPE |
- Combine the beans and corn in a serving bowl.
- Stir in scallions and cilantro.
- Drizzle mixture with olive oil and lemon juice. Stir well. Add salt (if using) and pepper.
- Cover and refrigerate until ready to use.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
¼ cup
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
63 |
|
| Total Fat |
3 g |
|
| Sodium |
34 mg |
|
| Total Carbohydrates |
9 g |
|
| Fiber |
2 g |
|
| Protein |
2 g |
|
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|
