Black bean and corn salad

Name: Black bean and corn salad
Yield: 4
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

Makes4 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 9g, Carbohydrates 39g, Fat 15g, Fibre 9g, Sodium 362mg.

FILED UNDER:

Mexican No Cook side dishes vegetables Salads