Black bean salad

Makes 6 1/2 cups

Keep an emergency can of black beans in the fridge for a protein-packed, heat-free meal on days that are just too hot to cook!

1 1/2 cups

fresh cooked or thawed frozen corn

1 540ml can

black beans, rinsed and drained

2 cups

grape or sweet angel tomatoes, cut in half

large orange pepper, diced

1/2 cup

diced red onion

1 clove

garlic, minced

1 cup

chopped cilantro

1/4 cup

fresh lime juice

3 tbsp

canola oil, or extra virgin olive oil

1/4 tsp

ground coriander

1/4 tsp

red pepper flakes

1/8 tsp (pinch)

iodized salt

In a large bowl make the dressing by whisking together lime juice, oil, coriander, red pepper flakes and salt.
Add corn, black beans, tomatoes, pepper, onion, garlic and cilantro and toss well. Serve.

Calories 101

Protein 4.2 g

Carbohydrates 14.7 g

Fat 3.7 g

Fibre 3 g

Sodium 93 mg