Ingredients
- 1 can corn kernels I used a drained 15.5 oz can. You can also use frozen corn.
- 1 can low sodium black beans rinsed and drained
- 1 can low sodium chickpeas rinsed and drained
- 2 small tomatoes diced
- 1 can diced green chilies I used a 4 oz. can. You can use fresh if you’d like!
- 1/2 large red onion diced
- 1 bell pepper I used yellow, you can use any color you like
- 2 stalks of celery diced
- 1 small mango diced into small chunks
- 1/2 tsp cumin
Instructions
- Drain and rinse the canned corn, beans, and chickpeas.
- Chop the vegetables.
- Add spices and combine all of the ingredients in a large bowl and mix well.
Notes
Recipe tips:
- Omit anything in this recipe you don’t care for and add more of what you do–this recipe works well as long as you add in the beans!
- As written, this recipe is dairy free, gluten free, and egg free.
- If you’d like to, add a few teaspoons of olive oil or balsamic vinegar.
- This recipe works great as a black bean salad–I’d double the black beans and leave out the corn!
Healthy eating plans:
- 21 Day Fix/Ultimate Portion Fix: This recipe is made with ingredients straight from the food list!
- Regular plan: Entire recipe: 9 yellow containers, 4 green containers, 1/2 purple container. Per serving: 1 1/8 yellow container (but I count 1 yellow to make it easy), 1/2 green container, negligible purple container (I don’t even count it!).
- Vegan plan: Entire recipe: 3 yellow (a) containers, 4 red containers, 4 green containers, 1/2 purple container. Per serving: 1/3 yellow containers, 1/2 red containers, 1/2 green containers, negligible purple container (too small to count, for me!).
- Weight Watchers: One serving of this recipe is 0 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points
Nutrition
Calories: 125kcal | Carbohydrates: 24g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 336mg | Fiber: 7g | Sugar: 6g | Vitamin A: 764IU | Vitamin C: 31mg | Calcium: 36mg | Iron: 2mg
