Low-Cal Recipes: Corn & Black Bean Salad

So today's recipe is hot off the presses table - we literally just ate this for dinner 45 minutes ago. This recipe is quick and easy and the proportions aren't super important to the end result, so work with what you have around! We've made it with and without chicken - it works great as a vegetarian main dish or as a side item too.

Corn & Black Bean Salad

20 minute prep
Serves 4

Veggies prepped and waiting on chicken to finish baking!

Ingredients

1 can black beans, rinsed & drained

2 cups frozen corn kernels

1 red bell pepper

1 red onion

1 tbsp olive oil

1 tsp ground cumin

lemon or lime juice

fresh cilantro (optional)

8 oz chicken breast (optional)

Instructions

If using chicken, bake chicken breast at 350F for 25 minute or until done. Shred chicken and mix with all other ingredients in a large bowl. Serve! (Nice and easy). If you are using frozen corn kernels like I did, it's good to go ahead a mix everything up while the chicken cooks so the corn has time to thaw a bit.

Dinnertime - yum!

Nutrition Info (per serving)

Calories: 320 (260 w/o chicken)

Carbs: 46g

Fat: 7g (5g)

Protein: 22g (10g)

Sodium: 360mg

Sugar: 10g

Fiber: 9g

(all are approximate)

Enjoy! This one is super easy for a busy night and makes for easy lunch the next day since it doesn't require reheating.