Karen's Fresh Corn & Black Bean Summer Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Salad2 cups fresh par cooked corn1 15 oz can of black beans, rinsedYellow, red, and/or orange peppers (10 big strips chopped or enough to fill 1 cup)1 cup cucumber3 scallions4 tablespoons cilantro 1 medium avacado1 cup chopped celery Dressing2 Tablespoons extra virgin olive oil1/2 Cup lime juice1 teaspoon salt2 teaspoons cayenne (or to taste)2 teaspoons garlic powder
Boil some summer fresh corn for only about 3-4 minutes. Drain and cool. Cut the corn off the cob and cool 2 cups. When ready, add one 15 oz can of rinsed black beans, 1 cup of chopped yellow, red, and/or orange peppers, 3 chopped scallions, 1 medium avacado chopped, 1 large stalk of celery chopped, about 4 tablespoons of fresh chopped cilantro leaves and 1 cup of chopped cucumber.
Pour 1/2 Cup of fresh lime juice, 2 tablespoons of a good grade of extra virgin olive oil, 2 teaspoonsof cayenne pepper (or to taste), 2 teaspoons of garlic powder and 1 teaspoon of salt ,on the salad. Serve cold or room temp.
Serving Size: Makes 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KARENLELLI.
Pour 1/2 Cup of fresh lime juice, 2 tablespoons of a good grade of extra virgin olive oil, 2 teaspoonsof cayenne pepper (or to taste), 2 teaspoons of garlic powder and 1 teaspoon of salt ,on the salad. Serve cold or room temp.
Serving Size: Makes 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KARENLELLI.
Nutritional Info Amount Per Serving
- Calories: 218.8
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 405.3 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 8.0 g
- Protein: 8.2 g
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