Freshen up with a cucumber and black bean salad

Serves 4 • Size: 375 millilitres (1 ½ cups)

Nutritional information per serving: 132 kcal; 4 grams fat; 0.3 grams saturated fat; 24 grams carbohydrates; 8 grams fibre; 6 grams protein

Ingredients:

• 1 large cucumber, diced
• 250 ml (1 cup) grape or cherry tomatoes, halved
• 1 can (443 ml) black beans, rinsed and drained
• 60 ml (1 ¼ cup) red onion, finely chopped
• 1 medium green bell pepper, seeded and diced
• 1 medium jalapeno, seeded and minced (optional)
• 60 ml (1/4 cup) fresh cilantro leaves, chopped
• 1 medium lime (grated peel and juiced)
• 10 ml (2 teaspoons) cider vinegar
• 15 ml (1 Tablespoon) canola oil
• 1 ml (1/4 teaspoon) pepper

Directions:

1. Combine all ingredients in bowl.
2. Toss gently and blend. Serve immediately or cover and refrigerate up to four hours.

Healthy Tip: This versatile, healthy salad contains more than eight grams of fibre per serving. To get your daily orange vegetable serving with this dish, top the salad with 125 millilitres (1/2 cup) of grated carrot. Add the salad to a chicken wrap for lunch, or serve it as a side with dinner.