5-Minute Herbed Cuban Black Bean Salad (Chef Heather Poire)

Simple to prepare, colorful and flavorful. Your taste buds —and your waistline— will thank you!

  • 4 servings


  • 1 cup sweetcorn
  • 1 cup cherry tomatoes – quartered or halved
  • 15 oz (425 g) can of black beans, drained & rinsed
  • 3 tbsp chopped/torn herbs: oregano, chives, winter or summer savory
  • 3/4 cup chopped colored pepper
  • 2 tbsp red onion, diced
  • 2-3 tsp cumin
  • 2 tbsp honey or agave (if using agave start with 1 tbsp)
  • 2 limes juiced
  • 2 tbsp salt to taste





  1. In a medium bowl add all ingredients except salt and toss until well combined, ensuring all ingredients are well mixed. Add salt to taste.
  2. Serve immediately or make up to 2 days in advance.
  3. Keeps well for up to 4 days – the flavors are even better the next day.

3g protein, 1g fat, 55g carbs

Images and recipe: http://sundaymorningbananapancakes.yummly.com/2013/06/herbed-cuban-black-bean-salad.html

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