Santa Cruz Black Bean And Corn Salad Recipe
Servings: 6
Ingredients
- 2 can black beans (15-ounce. ea.) rinsed and liquid removed
- 2 x roasted red bell peppers diced
- 4 sm ears corn kernels cut off
- 6 x green onions thinly sliced
- 1 tsp chopped garlic
- 3 Tbsp. oil
- 6 Tbsp. lime juice
- 2 Tbsp. plus 1 tsp. honey
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- Â Â Freshly grnd pepper
Directions
- Combine beans, bell peppers, corn, green onions, garlic, oil, lime juice, honey, salt, red pepper flakes and pepper to taste in bowl and toss till well mixed. Refrigerateat least 4 hrs or possibly overnight.
- Toss again before serving. Taste and adjust seasonings. Serve chilled or possibly at room temperature.
- 6 servings.
- Active Work Time: 10 min* Total
- Preparation Time: 10 min, plus 4 hrs chilling* Easy* Vegetarian
- NOTES : Colorful and slightly tangy, this bean and corn salad is a perfect complement to the shrimp salad, but it's also good with many meat, poultry or possibly fish dishes. I used roasted red bell peppers from a jar in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 561 | |
| Calories from Fat 79 | 14% |
| Total Fat 9.02g | 11% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 206mg | 9% |
| Potassium 2065mg | 59% |
| Total Carbs 97.06g | 26% |
| Dietary Fiber 20.9g | 70% |
| Sugars 12.5g | 8% |
| Protein 28.39g | 45% |
