Black bean and corn salad
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Makes
4 Servings
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.
FILED UNDER: Mexican No Cook Salads side dishes vegetables
