Fresh Black Bean Salad

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 20 minutes

食材

3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained

2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn

1 orange, yellow or red bell pepper, chopped

1 cup quartered cherry tomatoes

1 cup chopped red onion (from 1 small onion)

½ cup finely chopped fresh cilantro (about ½ medium bunch)

1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño

½ teaspoon lime zest (from 1 lime, preferably organic)

2 tablespoons lime juice (about 1 lime), to taste

¼ cup extra-virgin olive oil

¼ cup white wine vinegar

½ teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon salt, to taste

Optional garnishes: sliced avocado, crumbled feta, lime wedges

步驟

In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.

Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

營養

• 每份大小: 1 cup
• 卡路里: 245
• 總脂肪: 8 g
• 飽和脂肪: 1.2 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 769.2 mg
• 總碳水化合物: 34.8 g
• 膳食纖維: 12.8 g
• 總糖: 4.1 g
• 蛋白質: 10.9 g