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Black Bean Salad

 

Black Bean Salad


This salad tastes best when refrigerated overnight, allowing the beans and vegetables to absorb the dressing. Leftover salad can be frozen for future use.

3 (1 cup) servings: 228 mg. sodium per serving

1 (15 oz.) can no salt added black beans, drained and rinsed
1 cup frozen corn, defrosted
3/4 cup diced red bell pepper
1/4 cup finely chopped red onion
2 green onions, chopped
1 Tablespoon healthy oil

Dressing

3 Tablespoons extra virgin olive oil
2-1/2 Tablespoons lime juice
3/4 teaspoon honey
3/4 teaspoon Dijon mustard
1/4 teaspoon no salt added chili powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Prep. Instructions

1. Make the dressing. Set aside.

2. Combine corn, bell pepper and red onion in a bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Heat the 1 Tablespoon oil in a 9 inch skillet over medium low heat. Add corn, bell pepper and red onion. Cook until onion is tender, about 5 minutes. Remove from heat.

2. In a large bowl, combine black beans with the cooked corn, bell pepper and onion. Add green onions. Stir to combine.

3. Add dressing. Stir well to combine. Refrigerate overnight. Stir periodically until time to serve. Serve for lunch or dinner.

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds