Recipe Summary

Prep time: 10 mins
Cook time: 10 mins
Yield: 8 servings

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rich in veggies
rich in veggies

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Corn and Black Bean Salad with Cilantro Dressing
This recipe serves: 8  

For the Salad

1 16-ounce can black beans rinsed and drained ( or half a bag dry, cooked until tender)
4 ears corn (or one bag frozen corn kernals)
1 red bell pepper, diced
1 yellow bell pepper, diced
2 carrots, peeled and grated
5 green onions, finely minced
1 small red onion, peeled and finely diced

For the Dressing

2 tablespoons Dijon mustard
1/2 cup balsamic vinegar
1/4 cup lime juice
3 cloves garlic, peeled and finely minced
1/2 tablespoon ground cumin
1/4 cups olive oil
1/2 cup chopped cilantro, plus 1/4 cup more for garnish
salt and pepper to taste

Cooking Instructions
For the Salad:

1. Drop the corn in boiling water for 3-4 minutes. Plunge into ice water, then, when cool, slice off the kernals. Combine twith the black beans. Add the red bell pepper, yellow bell pepper, carrots, green onions, and red onion. Mix well.

For the Dressing:

2. In a food processor or blender, combine the mustard, balsamic vinegar, lime juice, garlic and cumin. Combine well. With machine running, drizzle in olive oil. Taste for seasoning and add salt and pepper as needed. Add the chopped cilantro and process for five seconds.

3. Pour the dressing over the salad ingredients as needed. You might not need it all. Taste again for seasoning, adding additional lime juice, salt and pepper as needed.

4. Top salad with additional chopped cilantro as a garnish.

Serving Size: 1 salad plate

Nutritional Information
Number of Servings: 8
Per Serving
Calories 194 Carbohydrate 28 g
Fat 8 g Fiber 6 g
Protein 6 g Saturated Fat 1 g
Sodium 357 mg    


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