Black bean and corn salad

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Makes

4 Servings

Black bean and corn salad

Roberto Caruso


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
  • 9 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 15 g,
  • Fibre
  • 9 g,
  • Sodium
  • 362 mg.