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Red & Black Bean Salad with Corn & Salsa Verde
The salsa verde we used for this recipe was a Mexican-style sauce made with tomatillos.
  • 2 ears of corn, shucked
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) can kidney beans, rinsed and drained
  • 1 large red bell pepper, diced
  • 1 cup bottled medium-hot salsa verde
  • 1/4 cup chopped cilantro
  • Zest of 1 lime
  • 3 tablespoons fresh lime juice (about 2 medium)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt

With a sharp knife, cut corn kernels from cob into large bowl. Add black beans, kidney beans, bell pepper, salsa verde, cilantro, lime zest, lime juice, olive oil, and salt. Stir to combine.
Nutritional Information
Per serving: 300 calories, 8.4g total fat, 1.2g saturated fat, 5.7g monounsaturated fat, 1.3g polyunsaturated fat, 12g dietary fiber, 13g protein, 46g carbohydrate, 0mg cholesterol, 843mg sodium.
Good source of: fiber, folate, magnesium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
20