Tomato, Corn & Black Bean Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tomato, Corn & Black Bean Salad calories by ingredient
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Number of Servings: 4

Ingredients

    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
    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

Directions

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.

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