This Black Bean and Corn Salad with Collard Greens is not only a feast for the taste buds but also a powerhouse of nutrition, making it the perfect light dinner on a busy weeknight.

1

Start by rinsing the black beans and corn. Drain and set them aside.

2

Wash the collard greens thoroughly, remove the stems, and chop them into bite-sized pieces. Set aside.

3

Dice the red onion and bell pepper.

4

In a large mixing bowl, combine the black beans, corn, chopped collard greens, diced red onion, and bell pepper.

5

In a small bowl, whisk together the lime juice from the 2 limes, olive oil, salt, black pepper, and cumin to make the dressing.

6

Pour the dressing over the salad mixture and toss everything well until combined.

7

Finely chop the cilantro and sprinkle it on top for added flavor.

8

Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

4

• Add diced avocado for creaminess.
• Incorporate diced jalapeños for added spice and heat.
• Top with crumbled feta cheese for a salty kick.

• Make sure to chill the salad before serving for a refreshing taste.
• Feel free to adjust the lime juice and salt according to your taste preference.
• Using fresh collard greens instead of frozen will enhance the texture and flavor.

• fat: 6 grams
• fiber: 8 grams
• protein: 10 grams
• calories: 200
• carbohydrates: 30 grams

This dish is rich in protein and fiber, which can help keep you full longer and support digestive health. The combination of beans and greens provides essential vitamins and minerals, contributing to a well-balanced diet.

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