Black Bean & Corn Salad (low fat)

Adapted from Rachel Ray

Ingredients

  • 1 can black beans (14 ounces), drained and rinsed
  • 2 cups frozen corn kernels (rinse in cool water to defrost quickly)
  • 1/2 cup cherry tomatoes, halved
  • A few basil leaves, julienned or a handful of chopped cilantro
  • 1/2 red onion, chopped
  • 1 avocado, cubed
  • 1/2 teaspoon ground cumin
  • Juice of one lime
  • 1-2 tablespoons olive oil (taste with one tablespoon and add another tablespoon if necessary)
  • 1/2 teaspoon salt, more to taste
  • Freshly cracked pepper
  • Crumbled tortilla chips for serving

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss again and serve with crumbled tortilla sprinkled on top.


3 Bean Salad

This image has an empty alt attribute; its file name is fullsizeoutput_60f3.jpeg

Ingredients

  • 1/2 lb fresh green beans, cut into 1 inch pieces (canned works too)
  • 1 can garbanzo beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1/4 white or red onion, thinly sliced
  • 1/4 cup chopped pickled jalapeños
Dressing:
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • 1/4 cup olive oil
  • 1.5 teaspoons salt
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • pinch of cayenne pepper or red pepper flakes

Directions

  1. Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 3 minutes. Drain and plunge the green beans into ice water. Drain again.
  2. In a large bowl, whisk together the ingredients for the dressing.
  3. Add the vegetables to the bowl and toss well. Allow to sit for at least 30 minutes or overnight (the longer it sits the better); and toss again before serving.