Monday, June 24, 2013

Revamped Corn and Black Bean Salad

Since it's the summer, I've been making my corn and black bean salad recipe a lot lately. However, a new year means a new twist on this delicious summer staple. I only changed a few things, but one of the key changes has been decreasing the amount of oil to make it even healthier.

Revamped Corn and Black Bean Salad
Fancy storage container, eh?

Ingredients (most are the same...makes about 15 servings):
4 Cups of whole kernel frozen corn; defrosted
2 (15 oz) cans of black beans; drained and rinsed
4 fresh tomatoes; seeded and diced
1 red onion, diced
2 cans of diced green chilies,
1 Tbl balsamic vinegar
2 Tbl olive oil
1 tsp red wine vinegar
2 Tbl lemon juice
4 dashes of hot sauce (anything with a tang...Tabasco or NYC brand hot sauce both work)
1 tsp salt
1 tsp pepper
1 Tbl Cumin
1 tsp dried oregano
1 tsp dried basil

Directions:
Mix everything together in a large storage container or a bowl with a lid and give it a good shake (or 10). Let sit in the fridge for at least 4 hours before serving. Add chicken, shrimp, or sausage and make a meal out of it! I recently added it to an egg white omelette and a quesadilla...both were SO delicious!


Enjoy :)


Nutrition facts:
Calories: 94 per serving
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 20.4mg
Carbohydrates: 16.2g
Fiber: 3.2g
Sugars: 3.2g
Protein: 3.8g