Black Bean Corn Salad
Perfect lunch for a hot day
Preparation time: 10 minutes
1 cup frozen, whole-kernel corn
1⁄4 cup water
1 (425 g) can organic black beans, drained
1 medium green bell pepper (capsicum), diced
1 medium red bell pepper (capsicum), diced
1 red onion, diced
1⁄4 cup cilantro, roughly chopped
2 tablespoons lime juice, freshly squeezed
1⁄2 teaspoon cumin
Salt & pepper to taste
Hot red chili, diced (optional - if you like it spicy)
In a small saucepan bring the corn and water to a boil. Cook for 1 minute. Remove from heat. Drain water and set aside to cool to room temperature.
In a large bowl combine the black beans, peppers, onion, cilantro, lime juice, cumin, salt and pepper (and chilis if using).
Add the corn to the bean mixture and mix well.
Nutrition (Per Serve):
Calories 130; Fat 0.8 g; Sat. Fat 0 g; Carbs 26 g; Sugar 5.3 g; Fiber 6.7 g; Protein 6.8g