Quick Black Bean Salad
This simple corn and bean salad can be made in minutes. Enjoy it on top of eggs, on whole grain tortilla, or on pita chips.
- Yield
- 6 Servings
- Serving size
- 1/6 of recipe
- Rating
- 3.48 of 5 (29 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 1 can black beans, low-sodium (15.5 ounces)
- 1 1/2 10-ounce packages frozen corn
- 1/2 cup salsa
Directions
- Wash hands with soap and water.
- Leave frozen corn in the fridge overnight to defrost.
- If you forget to do this ahead of time, defrost it in the microwave.
- Drain and rinse the black beans.
- Combine all ingredients together and serve as a side dish.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 127.62 |
| Total Fat | 0.72 g |
| Saturated Fat | 0.13 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 26.51 g |
| Dietary Fiber | 6.98 g |
| Total Sugars | 2.77 g |
| Added Sugars included | 0 g |
| Protein | 6.36 g |
| Calcium | 30 mg |
| Potassium | 422 mg |
| Sodium | 190.55 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 47 mg |
| Phosphorus | 139 mg |
| Selenium | 1 mg |
| Zinc | 1 mg |
| Vitamin A | 12 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 7 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 3 mcg |
| Folate | 72 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 34 mg |
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Source
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/quick-black-bean-salad. Federal works are public domain in the United States.