Southwestern Bean Salad

Southwestern Bean Salad

This week’s recipe comes from our healthy kids program, created to help instill the importance of nutrition in a younger generation. Protein helps maintain a strong immune system, promotes cell growth and repair, and aids in muscle health. 

CAL/SERV :

125

PREP TIME :

N/A

YIELDS :

6 SERVINGS

COOK TIME:

N/A

INGREDIENTS
  • 1 can (about 15 oz.) no-salt-added black beans*
  • 1 cup no-salt-added canned corn kernels
  • 1 cup chopped green, red or yellow bell pepper
  • 1 cup chopped carrot
  • 3/4 cup mild tomato salsa
  • 1 Tbsp. olive oil

*If you don’t have low-sodium beans, rinse regular beans thoroughly in a colander and drain before using to significantly decrease sodium content.

 

INSTRUCTIONS
  1. Open can of beans and can of corn. Over the sink, empty both cans into a strainer and rinse thoroughly. 
  2. Let water drain from strainer.
  3. Put the beans and corn into a large salad bowl.
  4. Add chopped pepper, chopped carrots, olive oil and salsa.
  5. Mix together with a large spoon and serve.

Nutrition (per serving):

125 calories, 3 g fat (<1 g sat fat), 22 g carbohydrates, 6 g protein, 5 g fiber, 211 mg sodium.

 Courtesy of American Institute for Cancer Research