Southwest Corn and Black Bean Salad

Too hot to slave over the stove? Try this tasty, no-cook corn salad

Southwest Corn and Black Bean Salad
Serves 6

3 ears of corn, kernels removed
1 15-ounce cans black beans, rinsed, drained
1 cup jicama, peeled and diced
1/2 cup red onion, diced
1 pint grape tomatoes, halved
1 orange bell pepper, diced
1/3 cup chopped fresh cilantro
2 limes, zested and juiced
1/4 teaspoon ground cumin
1 tablespoon red wine vinegar
1 tablespoon olive oil
Salt and pepper taste

Cut off corn kernels; place in large bowl. Add black beans through cilantro and toss to combine.
In a small bowl, whisk together lime juice through olive oil. Mix dressing into salad. Season with salt and pepper and chill before serving.

Per serving: 139.5 calories, 5.7 g. protein, 23.5 g. carb, 6.4 g. fiber, 3.5 g fat, .4 g sat fat, 107 mg. sodium.

Katie Cavuto-Boyle, MS, RD, is a Registered Dietitian, chef, and owner of Healthy Bites ToGo Market. Read Katie’s full bio and more about her role at Be Well Philly here.