LITTLE ROCK, Ark. (KTHV) -- To wrap up Go Red Week on "Today's THV at 9:00" we're showing you black bean salad with baked fish.
Shane Henderson is an American Heart Association supporter with Ben E. Keith who regularly hosts heart-healthy cooking demos for the Association.
He'll demonstrate this recipe with Ashley, Alyse and Tom.
6 servings
1 15.5-ounce can no-salt-added or low-sodium black beans, drained
1 15-ounce can no-salt added or low-sodium kernel corn, drained or ¾ cup frozen corn, thawed
1 medium red bell pepper or 1 tomato diced
1/2 cup red onion, diced
1 teaspoon minced garlic from jar
2 tablespoon chopped cilantro
2 tablespoons cider vinegar
3 teaspoons extra virgin olive oil
Juice of 1 lime
Toss all together, chill at least one hour.
TIP: Serve this as a side salad to a meal or warm in microwave and use as a filling for tacos!
Per serving:
Calories 142
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 11 mg
Carbohydrates 26 g
Fiber 5 g
Sugars 6 g
Protein 6 g