1 (15-ounce) can Black Beans, drained and rinsed
1 cup tomato, seeded and chopped
1/2 cup frozen corn, thawed
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
1 serrano pepper, seeded and chopped
1 clove garlic, minced
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine all ingredients in a medium bowl, toss well. Let stand 1 hour. Serve with unsalted chips.
Servings per recipe: 7
Serving size: 1/2 cup
Sodium: 110mg (280mg if using canned beans)
1 lean meat
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.