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    Southwest Black Bean Salad

    START TO FINISH: 15 minutes MAKES 4 servings

    8 cups torn mixed salad greens or romaine

    2 cups no-salt-added canned black beans, rinsed and drained

    2 cups bite-size red or yellow sweet pepper strips

    2 cups frozen whole kernel corn, thawed

    1⁄4 cup fresh cilantro leaves

    1⁄4 cup orange juice

    1⁄4 cup cider vinegar

    1⁄4 cup canola oil

    1 teaspoon ground cumin

    1⁄2 teaspoon kosher or sea salt

    1⁄8 teaspoon crushed red pepper

    1 On individual serving plates arrange salad greens, drained black beans, sweet pepper strips, corn, and cilantro.

    2 For dressing, in a screw-top jar combine orange juice, vinegar, oil, cumin, salt, and crushed red pepper. Cover and shake well. Drizzle dressing over the salads.

    PER SERVING: 362 cal., 21 g total fat (2 g sat. fat), 0 mg chol., 395 mg sodium, 35 g carb., 12 g fiber, 16 g pro.

    tip

    Toasted nuts add flavor and crunch to fruit, grain, or leafy green salads. Nuts contain heart-healthy fats and protein. Add just a tablespoon or two to reap these nutritional benefits without adding a lot of calories.