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Black bean and corn salad

1

  • Makes4 Servings
Black bean and corn salad

Roberto Caruso

Chatelaine Triple Tested

Ingredients

  • 1/4 cup olive oil

  • 1 tbsp red-wine vinegar

  • lime zest, from 1 lime

  • lime juice, from 1 lime

  • 2 tsp honey

  • 1 1/2 tsp cumin

  • 540-mL can black beans

  • 2 cups frozen corn kernels, thawed

  • 1 jalapeno, seeded and diced, or 1 tbsp chopped pickled jalapenos

  • 1/2 cup chopped cilantro

Instructions

  • Whisk 1/4 cup olive oil with 1 tbsp red-wine vinegar, zest and juice of 1 lime, 2 tsp honey and 1 1/2 tsp cumin in a large bowl. Stir in 1 drained and rinsed 540-mL can of black beans, 2 cups thawed frozen corn, 1 seeded and diced jalapeno or 1 tbsp chopped pickled jalapenos, and 1/2 cup chopped cilantro.


Nutrition (per serving)

Calories 307, Protein 9g, Carbohydrates 39g, Fat 15g, Fibre 9g, Sodium 362mg.

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