This delicious and simple salad is great all on its own, with greens, or scooped up with tortilla chips. It’s also packed with filling nutrients: A single serving has a whopping 15 g of protein and 16 g of fiber. MORE: The Pomegranate-Pumpkin Seed Salad You’ll Want to Eat Every Day This Fall Serves 4 1/2 c extra virgin olive oil 1/4 c balsamic vinegar 1/2 tsp salt 1/4 tsp black pepper 1 can (15 oz) organic navy beans, rinsed and drained 1 can (15 oz) organic black beans, rinsed and drained 1/2 pt cherry tomatoes, quartered Kernels from 1 ear corn 1/2 red onion, finely chopped 1/2 jalapeño, finely chopped 2 Tbsp chopped cilantro

  1. In small bowl, whisk oil, vinegar, salt, and pepper. Set aside.2. In large bowl, combine beans, tomatoes, corn, onion, jalapeño, and cilantro. Add dressing and toss to coat. Refrigerate 30 minutes before serving for best flavor. NUTRITION (per serving) 500 cal, 15 g pro, 49 g carb, 16 g fiber, 6 g sugars, 28 g fat, 4 g sat fat, 300 mg sodium