Healthy recipe: Black bean salsa salad | SteamboatToday.com

Healthy recipe: Black bean salsa salad

Karen Massey/For Steamboat Today

Black Bean Salsa Salad

2 (15 oz.) cans black beans, drained & rinsed

1 (15 oz.) can garbanzo beans, drained & rinsed

1 cup frozen whole kernel corn, thawed

½ cup fresh cilantro, chopped

1/3 cup lime juice

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¼ cup red onion, chopped

1 tablespoon canola oil

1 teaspoon hot pepper sauce

2 garlic cloves, minced

1 large tomato, chopped

4 cups shredded lettuce

1/3 cup green onions, sliced

Baked tortilla chips (optional)

Combine the beans, corn, cilantro and red onion in a bowl and mix gently. Whisk the lime juice, hot pepper sauce, canola oil and garlic in a bowl. Pour sauce over the bean mixture, tossing gently until coated. Chill, covered for 2-10 hours.

Just before serving, toss the tomato with the bean mixture. Arrange lettuce on a plate and top with black bean salad. Sprinkle with green onion and tortilla chips. Serves 8.

Calories 190; Protein 9 grams; Carbohydrate 32 grams; Total Fat 3 grams; Fiber 9 grams; Sodium 507 mg.

Recipe provided by Karen Massey

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