Thanks go out to my best friend Deb for staking out this recipe! Give it a try and let us know what you think. From ‘Full of Beans’ cookbook by Violet Currie and Kay Spicier – thanks for the inspiration! A great way to enjoy the ‘hint of lime’ flavor fad.



  • 1 cup rinsed canned black beans
  • 1 cup rinsed canned kidney beans
  • 1 cup corn ( canned, thawed frozen or ideally cut right off the cob if it is in season(this is best!))


  • 1/4 cup lime juice
  • 1/4 cup fat free plain yogurt
  • 2 tsp sugar
  • 1 small clove minced garlic
  • 1/2 tsp salt
  • 1/4tsp cumin
  • 1/4 tsp pepper

Toss over the bean mixture and refrigerate for a couple hours. Just before serving, add:

  • 1 tomato, seeded and diced
  • 1 small cucumber, diced
  • 1 red, yellow or orange bell pepper, diced
Toss well and serve!


Makes 8 servings. Per serving:

  • 106 cal
  • 0g fat
  • 5g protein
  • 22g carb
  • 243 mg sodium


Keeps really well in the fridge and makes great leftovers. It’s also really easy to tweak to your own liking…different types of beans, different proportions of beans to corn, extra bell peppers.. however you like it. Add a little extra lime juice to up the ante on the flavor scale!

This salad is so tasty that you may have to share…consider protecting yourself!

Dr Sue Pedersen © 2010

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