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This recipe is...
rich in veggies
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
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
Number of Servings: 8
|Fat||8 g||Fiber||6 g|
|Protein||6 g||Saturated Fat||1 g|
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