BeslyQuick Corn and Black Bean Salad
This fiber-packed, low-fat salad combines plant-based protein from black beans with antioxidant-rich corn for a quick, heart-healthy side or topping.
Ingredients
Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.
- 1 can (15.5 oz) low-sodium black beans, drained and rinsed · 439 kcal in the whole recipe
- 15 oz frozen corn, thawed · 296 kcal in the whole recipe
- 1/2 cup salsa · 33 kcal in the whole recipe
Method
Thaw the frozen corn overnight in the refrigerator, or use the microwave defrost setting for a quick option.
Drain and thoroughly rinse the canned black beans under cold water to remove excess sodium.
In a medium bowl, combine the thawed corn, rinsed black beans, and salsa. Mix well and serve immediately, or chill in the fridge before serving.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the quick corn and black bean salad" puts it in your diary. Get Besly →
Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.
Nutrition per serving
128 kcal · 6 g protein · 27 g carbs · 1 g fat
On the plate: Legumes, Vegetables
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Browse: Lunch recipes · Dinner recipes · Under 300 kcal recipes · Quick dinner recipes