Bean and Corn Salad

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* Exported from MasterCook *

 

Bean and Corn Salad

 

Recipe By :Vibrant Life Online

Serving Size : 10 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

water

4 cups fresh or frozen corn kernels

2 cans black beans -- (15 ounces each) drained and rinsed

3 medium tomatoes -- chopped

1/4 cup cilantro -- minced

1/2 cup minced red onion

1/3 cup lemon juice

1 tablespoon olive oil

2 teaspoon sugar

1 teaspoon dried tarragon

1 clove garlic -- minced

 

In a large saucepan, bring 1/2-inch water to a boil. Add corn and boil 2

minutes. Drain and rinse with cold water and drain again. In a salad bowl, toss

together corn, beans, tomatoes, cilantro, and red onion. In a small bowl, whisk

together lemon juice, olive oil, sugar, tarragon, and garlic. Pour over bean

mixture and toss well. May be refrigerated (covered) to serve the next day.

 

Source:

" http://www.vibrantlife.com/index.html "

 

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Per Serving (excluding unknown items): 163 Calories; 2g Fat (11.0% calories from

fat); 9g Protein; 29g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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