Saturday, August 23, 2008

Corn and Black Bean Salad

Easy and wonderful side dish recipe which I keep handy, because it makes everyone happy whenever it is served:) because the amounts used are just right. If you follow the recipe you will see what I mean.

The only thing I add is tomatoes, I like the moisture it brings to the salad.

Roast the corn before adding to the salad. In a nonstick skillet over medium-high heat, roast corn; cooking 8 minutes or until browned, stirring occasionally. It's just as simple as that.




2 cups fresh corn kernels (about 4 ears)
1 cup diced red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup red wine vinegar
1 teaspoon sugar
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Dash of salt

Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.

Combine vinegar and remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.

Makes 10 servings (serving size: 1/2 cup)
Per Serving:
Calories: 75
Fat: 2 g
Carbohydrates: 14.5 g
Protein: 3.5 g
Fiber: 3.5 g

1 comment:

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