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Black Bean SaladBlack Bean Salad

Prepared by: Kelsey Jeter,
Nutrition Specialist,
University of Missouri Extension
June 28, 2015


Yield: 6 servings



  • 1 can (15.5-ounce) no-salt-added or low-sodium black beans, drained
  • 1 can (15.5-ounce) no-salt-added or low-sodium kernel corn
  • 1 medium tomato, diced
  • 1/2 cup red onion, diced
  • 1 teaspoon minced garlic from jar
  • 2 tablespoons chopped cilantro
  • 2 tablespoons cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 juice of lime



  1. Combine black beans, corn, tomato, red onion in a bowl and mix.
  2. Add in minced garlic, cilantro, cider vinegar, olive oil and lime juice. Mix together.
  3. Chill in the refrigerator for at least one hour.


Nutrition information per serving

Calories: 142
Total Fat: 2.5g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 11mg
Carbohydrate: 26g
Fiber 5g
Protein: 6g



Source: American Heart Association



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Funded in part by USDA SNAP.

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