Black Bean, Corn, Spinach and Tomato Salad
If you have time to open a can, you have time to throw this complete lunch together in a flash!
1/2 cup canned black beans, rinsed and drained
1/2 cup canned or frozen corn, rinsed and drained
1 medium tomato, sliced
2 cups loosely packed baby spinach
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1/8 teaspoon ground cumin
Pinch of salt *
Freshly ground black pepper to taste
Buy the book This recipe is featured on page 165
In a medium bowl, combine the beans, corn, tomato, spinach, oil, vinegar, and cumin. Toss well and season with the salt and pepper.
257 calories, 10 g fat (1 g sat fat), 10 g protein, 34 g carbohydrate, 12 g fiber, 0 mg cholesterol, 588 mg sodium
* You don't need to use much, if any, salt in this dish because the residual sodium in the canned beans and corn adds flavor.