Source: CanolaInfo Test Kitchen | Catégorie: Diabétique, Salades

Black Bean and Corn Salad

For variety you can add some crumbled feta cheese to this salad.

Black Bean and Corn Salad

INGRÉDIENTS

  • 1 can (19 oz./540 mL) black beans, drained & rinsed
  • 1 can (12 oz./341 mL) corn kernels, drained & rinsed
  • 1 can mild jalapeño peppers
  • ¼ cup fresh chopped cilantro 50 mL
  • ¼ cup canola oil 50 mL
  • 3 Tbsp lime juice 45 mL
  • 1 tsp cumin 5 mL
  • salt and pepper to taste
  • 1 or 2 cloves garlic
  • 8 cherry tomatoes, halved

PRÉPARATION

  • 1. In a large bowl, combine black beans, corn, jalapeño peppers and cilantro.
  • 2. In small bowl, whisk together canola oil, lime juice, cumin, salt, pepper and garlic; pour over bean mixture, tossing to coat.
  • 3. Fold in tomatoes just before serving.

RENDEMENT

8 servings

PORTION

1/2 cup (125 mL)

VALEUR NUTRITIVE

Per Serving

Calories100
Lipides2 g
Gras saturés0 g
Cholestérol0 mg
Glucides16 g
Fibres4 g
Protéines4 g
Sodium470 mg