Today we have a delicious, nutritious, dairy-free, gluten-free, and vegetarian side dish for you.
The two-bean and corn salad is an amazing choice that is both healthy and easy to prepare. When choosing corn, look for ears with green husks, fresh silks and tight rows of kernels. If you are not using the corn instantly, you can refrigerate the corn with the husks on as soon as possible or within one or two days.
This recipe was provided by SNAP-Ed San Francisco.
TWO-BEAN AND CORN SALAD
1/3 cup vegetable oil
2 tablespoons balsamic vinaigrette
1 teaspoon cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can great northern beans, drained and rinsed
3 stalks of celery chopped
2 cups of corn
1 medium red bell pepper, chopped
1 cup red onion chopped
1/3 cup fresh cilantro chopped
2 small jalapeno peppers, seeded and chopped (optional)
1. In a large bowl, whisk oil, vinegar, and cumin.
2. Add remaining ingredients and toss to coat
3. Serve immediately or refrigerate for up to 1 hour to allow flavors to blend.
Serving size: 1 cup
Nutrition Facts: Total calories - 227, total fat - 8g, saturated fat - 1g, carbohydrates - 31g, fiber - 9g, protein - 9g, sodium - 334mg