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  1. Recipe

Black Bean and Corn Salad with Lime

4 servings

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D.; recipe by Robyn Webb

This crowd-pleasing salad can be served as is, as a burrito filling, or as a dip with tortilla chips.

About the Recipe

154 Calories · 7.8 g Protein · 9.8 g Fiber
Lunch · Dinner · Side Dish · Snack
Gluten-free · Nut-free

Ingredients

Makes 4 Servings


  • black beans, rinsed and drained (1 15-ounce can)
  • small yellow bell pepper, chopped (1)
  • small red bell pepper, chopped (1)
  • small tomato, chopped (1)
  • frozen corn, thawed (1 cup)
  • scallions, chopped (2)
  • fresh cilantro (1 tbsp.)
  • dried oregano (1 tsp.)
  • dried basil (1 tsp.)
  • ground cumin (1/2 tsp.)
  • juice of lime (1/2)
  • sea salt (to taste)
  • black pepper (to taste)

Directions

  1. Combine all ingredients in a salad bowl. Serve chilled or at room temperature.



Nutrition Facts

Per serving (1/4 of the recipe)

Calories: 154 calories
Fat: 1 g 
     Saturated Fat: 0.1 g
     Calories from Fat: 5.3%
Cholesterol: 0 mg
Protein: 7.8 g
Carbohydrates: 30.9 g
Sugar: 4.2 g
Fiber: 9.8 g
Sodium: 291 mg
Calcium: 73 mg
Iron: 2.6 mg
Vitamin C: 65.2 mg
Beta-Carotene: 521 mcg
Vitamin E: 0.6 mg

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