4 1/2 cups cooked or canned black beans, rinsed and drained
2 cups frozen corn, thawed
2 large tomatoes, diced
1 large green bell pepper, diced
1 large red or yellow bell pepper, diced
3/4 cup minced fresh cilantro
1/2 cup diced red onion
3 T freshly squeezed lemon juice
2 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, minced or pressed
1/2 tsp salt
Whisk together the lemon juice, rice vinegar, apple cider vinegar, cumin, coriander, crushed red pepper flakes, and salt in a small bowl. Pour over the salad and toss gently until evenly distributed.
Stored in a covered container in the refrigerator, leftover Fiesta Salad will keep for up to 3 days.
PER SERVING: 174 calories; 1 g fat; 0.2 g saturated fat; 5.2% calories from fat; 0 mg cholesterol; 9.2 g protein; 34.9 g carbohydrate; 7 g sugar; 7.7 g fiber; 337 mg sodium; 77 mg calcium; 2.9 mg iron; 52.5 mg vitamin C; 503 mcg beta-carotene; 0.7 mg vitamin E
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