vegan - Black Bean, Corn, and Tomato Salad

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* Exported from MasterCook *

 

Black Bean, Corn, and Tomato Salad

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons fresh lemon juice

2 tablespoons olive oil

1 can black beans -- (15-ounce) rinsed and drained

1 cup fresh corn kernels -- cooked -- from about 2 ears

1 plum tomato -- seeded and chopped

1 scallion -- minced

2 tablespoons fresh parsley leaves -- minced

1 pinch cayenne

4 large boston lettuce leaves -- rinsed and spun dry

 

1. In a bowl whisk together lemon juice, oil, and salt to taste. Stir in

remaining ingredients, except lettuce leaves, with salt and black pepper to

taste and let salad stand, stirring once or twice, 15 minutes for flavors to

develop.

2. Line 2 plates with lettuce and divide salad between them.

 

 

 

Source:

" http://www.recipezaar.com/search/getrecipe.zsp?id=62 & path= "

 

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Per Serving (excluding unknown items): 539 Calories; 16g Fat (24.9% calories

from fat); 24g Protein; 82g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol;

12mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2

1/2 Fat.

 

NOTES : This is easy, delicious, colorful, delicious, uses currently-in-season

fresh corn and tomatoes, and, oh yes, is really good. I made a double batch of

this yesterday for two of us, and we just polished off the rest of it this

evening. BTW, Ordinary tomato is fine instead of plum tomato (and we happen to

use more of it); I highly recommend flat-leaf parsley, if you can find it,

because the curly stuff is not nearly as flavorful; You can use radicchio or any

other kind of lettuce (if you choose to use any at all); The salad tastes even

better the second day!; Flavor is better when served closer to room temp as

opposed to ice cold.

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