August 2016

Black Bean Salad with Cilantro-Lime Vinaigrette

August 2016
Black Bean Salad with Cilantro-Lime Vinaigrette

Corn not in season? Substitute with canned corn kernels. Use ¾ cup per 1 ear of fresh corn as a rule of thumb.

This recipe serves well as a side dish, but can be turned into a full sized meal if served with cooked quinoa or another whole grain of your choice.

You can even fill it into a whole grain pita or wrap for a quick grab and go lunch.

Ingredients/utensils :

  • 15oz Can Black beans, drained and rinsed
  • 1 Fresh Corn cob, boiled, kernels removed
  • 1 Fresh Red bell pepper, diced
  • 1 Clove Garlic, minced
  • 1 Tbsp Shallots, minced
  • 1 Tsp Salt optional Pinch Cayenne pepper
  • 4 Tbsp Extra virgin olive oil
  • ½ Tsp Lime zest
  • 3 Tbsp Lime juice
  • ¼ Cup Fresh cilantro, chopped
  • 1 Ripe Avocado

Directions:

  1. Combine prepared black beans, corn, red pepper, garlic, and shallots
  2. For the dressing, combine salt, cayenne, olive oil, lime zest and juice. Pour over the black bean mixture and stir. Cover and chill for a few hours or overnight.
  3. Remove from fridge, dice the avocado and mix into salad. Garnish with more cilantro if desired.

Nutrition facts; (Servings: 3 Serving Size: 1/3 of recipe):

Calories  440   Carbohydrate 38 grams    Total Fat 29 grams    Protein 11.6 grams    Fiber 16 grams

Prep Time:10-15 minutes
Cook Time:Chill time

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