Black Bean, Corn, And Tomato Salad Recipe
Servings: 1
Ingredients
- 3 Tbsp. Fresh lemon juice
- 2 Tbsp. Extra virgin olive oil A, (15-oz) can black beans, rinsed and liquid removed
- 1 c. Cooked fresh corn kernels, (from about 2 ears)
- 1 x Plum tomato, seeded and minced
- 1 x Scallion, chopped
- 2 Tbsp. Chopped fresh parsley leaves A healthy pinch cayenne
- 4 lrg Boston lettuce leaves, rinsed and spun dry
Directions
- In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or possibly twice, 15 min for flavors to develop. Line 2 plates with lettuce and divide salad between them.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 285g | |
| Calories 362 | |
| Calories from Fat 247 | 68% |
| Total Fat 28.0g | 35% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 641mg | 18% |
| Total Carbs 29.86g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 6.81g | 5% |
| Protein 4.71g | 8% |
