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Tex-Mex Black and White Bean Salad
Quick & Easy!
Fool your eyes and stomach with this satisfying dish high in fiber and water.
TOTAL TIME: 15 minutes
NUMBER OF SERVINGS: 6
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INGREDIENTS:
1 clove garlic, halved
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) white beans, drained and rinsed
1 can (8.25 ounces) no-salt-added whole kernel corn, drained and rinsed
1 small jalapeño chile, cored, seeded, and finely chopped
2 ripe tomatoes (8 ounces each), cored, halved horizontally, seeded, and diced (about 2 cups)
1 cucumber, peeled, seeded, and diced
2 green onions, trimmed and finely chopped (about 1/4 cup)
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
3 to 4 tablespoons lime juice (3 to 4 limes)
1/4 cup chopped fresh cilantro
4 cups packed shredded romaine lettuce (from 1 head) |
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DIRECTIONS:
1. Rub a large bowl with the cut garlic. In the bowl, fold together the beans, corn, chile, tomatoes, cucumber, scallions, cumin, salt, and pepper. Fold in the lime juice, to taste.
2. Just before serving, fold in cilantro. For each serving, spread 1 packed cup shredded romaine lettuce onto a plate and spoon about 1 1/2 cups bean salad over the romaine. Makes 6 servings (about 6 cups).
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Nutrition Per Serving:
Per serving: Calories 180, fat 1 g, saturated fat 0 g, cholesterol 0 mg, sodium 622 mg, carbohydrate 35 g, fiber 10 g, protein 10 g.
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| From Looking After Your Body |
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