Corn and Black Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 (15 ounce) can corn, drained and rinsed 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can garbanzo beans, drained and rinsed 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces Vinaigrette:2 limes, zested and juiced 2 tablespoons balsamic vinegar 1/2 cup chopped fresh basil leaves 1 teaspoon ground cumin 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
For the salad: Drain your corn and rince. Sautel in a skillet with a little cooking spray until it starts to carmalizes. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and shallot.
For the vinaigrette: In a small bowl, combine lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user COCOH23.
For the vinaigrette: In a small bowl, combine lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user COCOH23.
Nutritional Info Amount Per Serving
- Calories: 366.0
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 448.2 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 11.4 g
- Protein: 12.2 g
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