Tomato, Corn and Black Bean Side Salad (or dip if you want it to be)
Try this Tomato, Corn and Black Bean Side Salad (or dip if you want it to be) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic minced
- 3 ears of corn boiled for 1 minute (or longer if purchase
- 2.5 cups of black beans cooked and drained (and rinsed if canned)
- 8 ounces of cherry tomatoes halved
- 1/2 up red onion diced
- 1/2 up fresh basil or cilantro leaves chopped
- salt and pepper to taste (i just added a few shake
- fresh basil or cilantro leaves for garnish
- Carbohydrate 3.52653782721681 g
- Cholesterol 0 mg
- Fat 6.80000000289468 g
- Fiber 0.209999990463257 g
- Protein 0.636 g
- Saturated Fat 0.940940000399697 g
- Serving Size 1 1 recipe (267g)
- Sodium 3.02068724315903 mg
- Sugar 3.31653783675355 g
- Trans Fat 0.197890000078388 g
- Calories 80 calories
Cut the corn kernels off the cobs and gently mix with the beans, sliced tomatoes, and red onions in a large bowl.In a small bowl whisk together the basil (or cilantro), vinegar, oil, garlic and S & P.Pour the dressing over the salad mixture and gently blend it together. Garnish with fresh basil (or cilantro) leaves and enjoy!
