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    Go Red Week: Black bean salad with baked fish

    11:46 AM, Feb 10, 2012   |    comments
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    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

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