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Purple black beans, golden sweet corn and diced red and green bell pepper make a colorful medley in this easy salad. Make it ahead and refrigerate; it keeps up to 5 days.

Corn & Black Bean Salad

1 (15-ounce) can cooked black beans, drained
1 (10-ounce) can corn kernels, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 green onions, sliced
2 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper, to taste

1. In large bowl, toss together ingredients, except pepper. Generously sprinkle salad with pepper. Cover and refrigerate 2 to 24 hours before serving.

Makes 4 cups. Serving size about 1/2 cup.

Nutrition Facts
Calories 120 calories
Protein 6 grams
Fat 6 grams
Sodium 60 milligrams
Cholesterol 66 milligrams
Saturated Fat 0 grams
Carbohydrates 20 grams
Fiber 5 grams

Recipe provided courtesy of Pork: The Other White Meat.