If you're not eating legumes, you should be: According to one study, bean eaters have smaller waists and lower body weights than people who shun beans. This Mexican dish from Kara Ellis, lead dietitian for Community Health Center, proves how tasty this vegetarian protein can be.
Tote-it tip: This salad is best packed the night before so that all the flavors have a chance to fully develop, but add in the avocado just before you leave in the morning to prevent browning.
2 cups frozen corn, thawed
1 can (14.5 ounces) black beans, rinsed and drained
1 small jalapeno pepper, seeds removed, chopped (optional)
1/2 red onion, chopped
1/4 cup chopped cilantro
1 quart cherry tomatoes, cut in half
1 small red (or orange) bell pepper, chopped
2 1/2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
Juice of 1 lime
In a medium bowl, combine corn, beans, jalapeno, red onion, cilantro, tomatoes, and bell pepper. In a small bowl, combine olive oil, vinegar, and lime juice. Pour liquid mixture over vegetables, mixing well, then add salt and pepper to taste. Cover and refrigerate until morning. Chop avocado and add to salad, packing all ingredients in an airtight container.
Nutrition score per serving: 433 calories, 20g fat (1.5g saturated), 53g carbs, 12g protein, 12g fiber