Healthy Diet: Black Bean Salad

This past weekend, Adam has decided to go on an even more strict diet than he is currently on.  I actually don't know how that is even possible but I guess that means no cheat days and much more fruits and vegetables.  The problem I have noticed thus far is that he needs to eat at least every 90 minutes because he can not seem to eat enough to feel full.  So I have been trying my hardest to help him with his new diet.

Every Tuesday we invite our friends over to taco tuesday.  I use chicken instead of beef, wheat tortillas and low-fat cheese.  But still, Adam didn't want the tortillas or the cheese so I looked up a recipe and found a great black bean salad.  He had the black bean salad and added some chicken and a little rice on top to create a taco salad.  Enjoy the recipe!

Black Bead Salad

Black beans are a delicious staple of Central and South American cuisine—they fill you up without filling you out. This black bean salad with a decidedly Southwestern flair is quick and easy to make, high in protein and fiber, low in fat and calories, and tasty as all get-out.

• 2 15-oz. cans black beans, rinsed and drained (or 3 cups freshly cooked black beans)
• 1-1/2 cups frozen corn, defrosted
• 1 small red bell pepper, seeds and stem removed, chopped
• 1 bunch fresh cilantro, finely chopped (about 1/2 cup)
• The juice of 2 medium limes (about 1/4 cup)

Mix all ingredients together in a large bowl and enjoy! Makes 6 servings.

Preparation Time: 10 minutes