Black Bean and Corn Relish
(makes 12 servings)
| 1 | 15-ounce (425 g) can black beans, rinsed and well drained |
| 1 1/2 | cups (225 g) cooked fresh corn, cut from 3 ears of corn |
| 3 | scallions, white part and 1 inch (2.5 cm) green, chopped |
| 1/3 to 1/2 | cup (48 to 56 g) cilantro leaves, minced |
| 2 | tablespoons (30 ml) olive oil |
| 2 | tablespoons (30 ml) fresh lemon juice |
| 1/2 | teaspoon (2.5 ml) salt (optional) |
| freshly ground pepper to taste |
- Combine the beans and corn in a serving bowl. Stir in scallions and cilantro, starting with 1/3 cup (48 g) and adding more to taste
- Drizzle mixture with olive oil and lemon juice. Stir well. Add salt (if using) and pepper.
- Cover and refrigerate until ready to use.
| Per serving: | 63 calories (36% calories from fat), 2 g protein, 3 g total fat (0.3 g saturated fat), 9 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 34 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1/2 bread/starch), 1/2 fat |
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