Corn and Black Bean Salad: The Best Corn and Black Bean Salad Recipe from Cook'n

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	Corn and Black Bean Salad

Serves: 6

6 servings (1/2 cup each)
Prep: 5 min
Chill: 2 hr

Print this Recipe

   1 can (15 ounces) black beans, rinsed and drained
   1 can (about 8 ounces) whole kernel corn, drained
   1 can (4 ounces) chopped green chilies, drained
   1/2 cup medium salsa
   1/4 cup chopped onions
   2 tablespoons chopped fresh cilantro

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Corn and Black Bean Salad is from the Cook'n & Living with Cancer collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Mix all ingredients in medium bowl.

2. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Theresa H. shares her Recipe "Because of my fatigue, I sometimes made dinner in steps. I could make this salad ahead of time and chill it while I was making the rest of the meal."

A NOTE from DR. GHOSH
A great source of protein, this recipe delivers some of the necessities for rebuilding strength. However, legumes, beans and other gas-producing foods such as broccoli and cabbage should be avoided after surgery, especially surgery involving the intestines.

NUTRITION FACTS: High in vitamin C and folic acid; excellent source of fiber
1 Serving: Calories 135 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 760mg; Potassium 440mg; Carbohydrate 29g (Dietary Fiber 6g); Protein 8g % DAILY VALUE: Vitamin A 8%; Vitamin C 16%; Calcium 6%; Iron 14%; Folic Acid 30%; Magnesium 14% DIET EXCHANGES: 2 Starch

Helpful For These Side Effects: (n), (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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