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Rated by 4 visitors
This recipe is...
rich in veggies
lower in fat
lower in sodium
1/3 cup cider vinegar
3 tablespoons light corn syrup
1 tablespoon coarse-grained mustard
1 teaspoon canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small red onion, diced
2 cups canned black beans, drained and rinsed
1 cup fresh sweet corn kernels, cooked and cooled ( or frozen)
1 large red bell pepper, trimmed and diced
2 tablespoons chopped, fresh parsley
1. In a large bowl, whisk together the vinegar, corn syrup, oil, salt and pepper. Add the onion and black beans.
2. Cook the corn kernels in a small saucepan of boiling salted water until tender, about 3 minutes. Remove the kernels with a slotted spoon and plunge them into an ice bath to stop the cooking process. Pat dry and add to the onion mixture.
3. Add the red pepper to the onion mixture along with the parsley. Toss well. Adjust the salt and pepper to taste.
Serving Size: about 3/4 cup
Number of Servings: 6
|Fat||2 g||Fiber||12 g|
|Protein||16 g||Saturated Fat||0 g|
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