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!
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Ingredients Serves 1 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 |
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Preparation
In a medium bowl, combine the beans, corn, tomato, spinach, oil, vinegar, and cumin. Toss well and season with the salt and pepper.
Per serving
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.
