2 cans no salt added black beans, drained
2 cups corn, (canned/drained, or frozen)
1 bunch cilantro, rinsed
1 bunch green onions (5 green onions), rinsed
3 medium tomatoes, rinsed
1 sweet bell pepper, rinse, diced
Dressing
1 Tablespoon canola oil
1 Tablespoon vinegar
1 Tablespoon lime juice
½ teaspoon salt
½ teaspoon pepper
Wash hands with soap and water.
Drain and rinse corn and black beans. Add to a large bowl. Set aside.
Finely chop cilantro and green onions. Add to bowl with corn and beans.
Rinse and dice tomatoes. Add to a large bowl.
Rinse and dice sweet bell peppers. Add to a large bowl.
In a small bowl, mix vinegar, lime juice, salt, and pepper together. While whisking, add canola oil.
Add the oil mixture to a large bowl. Stir to combine.
Serve immediately with chips or crackers, and store leftovers in the refrigerator within 2 hours.
Store in an air-tight container for up to four days.
Per 1/2 cup serving:
Calories: 80
Total Fat: 1.5 g
Saturated Fat: 0 g
Sodium: 80 mg
Carbohydrates: 13 g
Added Sugar: 0 g
Dietary Fiber: 2 g
Protein: 3 g