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Salads, Side, Vegetarian |15 minute recipe

Southwestern Bean Salad

This content was last updated on February 27, 2020

Black beans are a good source of plant protein and fiber, two nutrients that help make a meal satisfying. Protein is essential for promoting cell growth and repair, boosting immune function, and aiding in muscle health. Not only does fiber help keep digestion regular, but it may also reduce your risk of colorectal cancer. In just 15 minutes you can whip up this nutritious and delicious side.

Ingredients

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  • 1 can (15 oz.) low sodium black beans, rinsed and drained
  • 1 cup no-salt-added canned corn kernels
  • 1 cup chopped green, red, or yellow bell pepper
  • 1 cup chopped carrots
  • 3/4 cup mild tomato salsa
  • 1 Tbsp. olive oil
Makes 6 servings (1.25 cups per serving). Per serving: 3 g total fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 21 g carbohydrates, 5 g protein, 5 g dietary fiber, 250 mg sodium, 4 g sugar, 0 g added sugar.

Directions

  1. In large salad bowl, combine beans and corn. Add chopped pepper, chopped carrots, salsa, and olive oil.
  2. Mix together with large spoon and serve.

Notes

Regular beans can be used in place of low-sodium beans. Rinse beans thoroughly in colander and drain before using to significantly decrease sodium content.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

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