Recipe

Black Bean and Corn Salad

Serves 8 - 10
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup fresh, frozen or canned no-salt-added corn, drained
• 1 tomato, chopped
• 1 red, yellow or green bell pepper, seeded and chopped
• 1/2 small red onion, chopped
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro

In a bowl, combine black beans, corn, tomato, bell pepper, onion and jalapeño. In a bowl, combine lime juice, oil and cumin, and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.

Nutrients per serving (for 8 servings): 125 calories, 20 calories from fat, 2.5 g total fat, 0.4 g saturated fat, 0 g trans fat, 0.5 grams polyunsatured fat, 1.4 g monounsaturated fat, 0 mg cholesterol, 80 mg sodium, 20 g total carbohydrate, 7 g dietary fiber, 5 g sugars, 6 g protein.

From the American Cancer Society. The Great American Eat-Right Cookbook: 140 Great-Tasting, Good-for-You Recipes ( Atlanta, American Cancer Society, 2007).