Black Bean & Roasted Corn Salad
Try this Black Bean & Roasted Corn Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic salt
- 2 teaspoons olive oil
- 1 avocado sliced
- 2 tablespoons fresh basil leaves chopped
- 3 ounces blue cheese crumbled
- the juice of one lime
- 3 ears grilled sweet corn cut off the cob
- 1 pint grape tomatoes
- 1 cup black beans drained (i prefer bush’s⮠black beans )
- Carbohydrate 13.853842791469 g
- Cholesterol 15.94660674375 mg
- Fat 6.98631262824012 g
- Fiber 4.91102581909729 g
- Protein 9.56080176703275 g
- Saturated Fat 4.12614182335219 g
- Serving Size 1 1 serving (79g)
- Sodium 333.596358190616 mg
- Sugar 8.94281697237168 g
- Trans Fat 0.403266959625592 g
- Calories 154 calories
Combine corn, tomatoes, beans and avocado, in a large bowl. Add oil, lime juice, salts and pepper toss until well coated. Top with crumbled blue cheese and basil to serve.
