Sweet corn and black bean salad
Discover the perfect blend of sweet corn and robust black beans in this vibrant salad. A medley of flavors that will tantalize your taste buds.
Ingredients:
- 2 cup fresh or frozen and thawed corn kernels
- 1/2 cup finely chopped red onion
- 2 tablespoon seasoned rice vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 4 cup no-salt-added cooked black beans, drained and rinsed
- 1 red bell pepper, cored, seeded, and chopped
- 1/3 cup cilantro leaves, chopped finely
Instructions:
- Start by heating a medium-sized pot of water until it reaches a boil. Once boiling, add the corn and let it cook for 1 minute. Then, carefully drain the corn, rinse it in cold water, and drain it once more. (If you are using frozen corn, you can skip this cooking step.) While the corn is cooking, rinse the onion under cold water to reduce its strong, acidic taste. Drain the onion well and set it aside.In a large mixing bowl, combine the vinegar, olive oil, lime juice, salt, and pepper to create a dressing. Add the beans, corn, onion, and bell pepper to the bowl and gently mix everything together. Cover the bowl and place it in the refrigerator to chill for around 2 hours. Just before serving, mix in the cilantro and toss everything together.
Summary:
- Calories: 1423 kcal
- Fat: 22 g
- Protein: 74 g
- Carbs: 253 g
- Potassium: 3672 mg
- Magnesium: 580 mg