Tomato, Corn & Black Bean Salad
- Number of Servings: 4
Ingredients
Directions
3 ears of corn, boiled for 1 minute (or longer if purchased at grocery store) 2.5 cups of black beans, cooked and drained (and rinsed if canned) 8 ounces of cherry tomatoes, halved ½ cup fresh basil leaves, chopped (or cilantro would be good too especially if you want to use this recipe as a dip instead) 2 tablespoons red wine vinegar 2 tablespoons olive oil 2 cloves garlic, minced Salt and pepper to taste (I just added a few shakes of each) Fresh basil leaves for garnish
Cut the corn kernels off the cobs (or use frozen) and gently mix with the beans, sliced tomatoes, and red onions in a large bowl. In a small bowl whisk together the basil, vinegar, oil, garlic and S & P. Pour the dressing over the salad mixture and gently blend it together. Garnish with fresh basil leaves and enjoy!
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user WAVEOFWHITE.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user WAVEOFWHITE.
Nutritional Info Amount Per Serving
- Calories: 255.5
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 7.9 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 11.1 g
- Protein: 11.4 g
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