Magnolia Matters - 2019 Spring/Summer

This recipe is a classic and traditional Southern American salad that’s full of flavor and fresh vegetables. • 30 ounces canned, reduced- sodium black beans (drained, rinsed) • 2 green onions, green part only (thinly sliced) • 1 ear of corn (cut off cob) • 1 small bell pepper, yellow or red (seeded, stems discarded, diced) • 1/2 cup fresh cilantro (chopped) • 3 fresh jalapeño peppers (seeded, diced) • 2 cups tomatoes (diced) • 3 cloves fresh garlic (minced) • 1 avocado (diced) • 2 tablespoons extra virgin olive oil • 2 tablespoons lime juice • 1/2 teaspoon lime zest • 1 teaspoon ground cumin • 1/8 teaspoon salt • Fresh-ground black pepper (to taste) Directions 1. In a medium bowl, combine the black beans, green onions, corn, bell pepper, cilantro, jalapeños, tomatoes, garlic, and avocado. 2. In a separate bowl, whisk together the olive oil, lime juice, zest, and cumin. Pour over vegetables, add salt and pepper, and toss together until vegetables are coated completely with oil blend. Best if chilled for 2-3 hours. 3. Serve as a side dish or with whole grain chips. Recipe ©2019 American Heart Association. This recipe is brought to you by the American Heart Association‘s Simple Cooking with Heart® Program. For more simple, quick, and affordable recipes, visit heart.org/simplecooking. Calories per serving Sat. Fat per serving Sodium per serving 150 0.5 g 77 mg 8 Servings Texas Caviar Healthy Eats MAGNOLIA MATTERS 21 www.MRHC.org