Tex-Mex Black Bean Salad with Tomato, Corn & Bell Pepper
- Time
- 15 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 2 (15 oz) cansblack beans
- ½ small bunchcilantro
- 1 cupfrozen corn
- 1 pintgrape tomatoes
- 1lime
- chili powder
- cumin, ground
- extra virgin olive oil
- salt
Cookware
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
- whisk or fork
Per serving
- Calories
- 272
- Protein
- 13g
- Carbs
- 45g
- Fat
- 6g
- Fiber
- 16g
- Sodium
- 507mg
Method
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