Our Basecamp registered dietitian, Jamie, brings you easy-to-follow tips and tools to help you stay on your path nutritionally. Each week we rotate between live, online classes to personalized videos from Jamie and great tips to challenge you to explore new food opportunities.

Black Bean and Corn Salad

Prep Time: 10 mins | Cook Time: 0 mins | Serves: 8

Ingredients:

2 cans no salt added black beans, drained and rinsed

1 ½ cups fresh or frozen corn

1/3 cup red onion, finely chopped

1/3 cup green onion, chopped

1 ½ cups cherry tomatoes, halved

1 avocado, cubed

1 cup cilantro, chopped

1/3 cup apple cider or red wine vinegar

3 Tbs olive oil

½ lime, juiced

2 tsp cumin

1 tsp sugar

1 tsp salt

¼ tsp black pepper

Directions:

1. Combine beans, corn, onions, cilantro, tomatoes, and avocado in large bowl.

2. In separate bowl, combine vinegar, olive oil, lime, cumin, sugar, salt and pepper. Whisk until well combined.

3. Drizzle dressing over bean mixture and gently toss until well incorporated.

4. Serve and enjoy!

Notes:

• Use seasonal corn off the cob instead of frozen for even more flavor and freshness

• Add tomatoes and avocado to the salad just before serving to preserve their color and texture

• Keeps well in the fridge for up to 5 days (with tomatoes and avocados added at time of serving)

• Works great for a satisfying entrée, side salad, taco filling, or salsa/dip

Nutrition: (per 1 cup serving) Calories: 229 kcals, Total Fat: 9 grams, Sat. Fat: 1 gram, Carb: 30 grams, Fiber: 8 grams, Protein: 8 grams, Sodium 289 mg

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