Roasted Beet and Corn Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 large (or more smaller) beets (about 1 lb)2 large ears of corn (~8") (or 1 large pkg. of frozen corn)1 can garbanzo beans1/4 c. balsamic vinegar1/4 c. olive oil1 Tbs honey or other sweetener, to tastechopped or slivered mint leaves, to tasteoregano leaves, to tastesalt, pepper, to tastefeta cheese (plain, or mint/oregano seasoned)chopped scallions, to taste (about 4 stalks)
Cut the tops off the beet(s), rub with olive oil, and place cut side down on a baking sheet. Roast at 350F for 3-50 minutes, depending on size of beets, until soft when poked with a fork. Let cool, then dice.
Strip kernels from ears of corn (or open bag of frozen corn), spread evenly on oiled 13" baking sheet. Roast at 400F for 5 minutes, turn stir the corn, then continue roasting for 5 minutes longer (or more, if you want it more brown).
Open the can of garbanzo beans, rinse and drain.
Mix all the ingredients together and refrigerate for at least an hour before serving.
Serving Size: Makes about 16 servings, 1/2 cup each
Number of Servings: 16
Recipe submitted by SparkPeople user SHRLZI.
Strip kernels from ears of corn (or open bag of frozen corn), spread evenly on oiled 13" baking sheet. Roast at 400F for 5 minutes, turn stir the corn, then continue roasting for 5 minutes longer (or more, if you want it more brown).
Open the can of garbanzo beans, rinse and drain.
Mix all the ingredients together and refrigerate for at least an hour before serving.
Serving Size: Makes about 16 servings, 1/2 cup each
Number of Servings: 16
Recipe submitted by SparkPeople user SHRLZI.
Nutritional Info Amount Per Serving
- Calories: 136.0
- Total Fat: 5.7 g
- Cholesterol: 4.2 mg
- Sodium: 145.5 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 3.3 g
- Protein: 4.5 g
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