Corn and Bean Salad
Try this Corn and Bean Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- pepper to taste
- 1/2 red onion chopped
- dressing:
- salad:
- hot sauce to taste
- 1 (15 oz) can black beans rinsed and drained
- 1 (15 oz) can chickpeas rinsed and drained
- pinch chili powder
- 4 fresh ears of corn husks removed
- 1 cup loosely packed fresh cilantro chopped
- 1/2 jalapeã±o, finely chopped
- 1/2 cup freshly squeezed lime juice
- 1 teaspoon vinegar red or white
- 2 cloves garlic mined (i use jarrred)
- Carbohydrate 329.719657215222 g
- Cholesterol 0 mg
- Fat 14.7215702492248 g
- Fiber 6.48055229749257 g
- Protein 3.83870735023502 g
- Saturated Fat 2.04396590506546 g
- Serving Size 1 1 (744g)
- Sodium 3629.69536411309 mg
- Sugar 323.239104917729 g
- Trans Fat 0.784144998965668 g
- Calories 1405 calories
Salad: preheat grill on high for 5 minutes. Reduce heat to medium high and grill corn, with cover closed, for about 12 minutes, turning occasionally. Remove from grill and allow to cool so you can handle. Cut kernels off and place in bowl. Add the rest of the salad ingredients and toss. Make the dressing by whisking together dressing ingredients. Add hot sauce to taste. Pour dressing over salad and toss. Let sit at room temperature for 20-30 minutes and toss again. Serve at room temperature. Can be made a day before. Refrigerate and bring to room temperature for serving.
