Black Bean Corn Tomato Salad With A Garlic Chili Dressing
Enthusiastically, I always plant a ton of lettuce in the spring, eager to have my garden-fresh salads. Sometimes I will admit, I overdo it, and so when I am looking to change up how I am going to serve my leafy greens, I turn to a salad like this one. Packed full of flavour, protein and the colours of the rainbow, this salad will not disappoint. If you don't have lettuce, no problem, the rest of the salad tastes great on its own!
Ingredients
- 4-8 cups lettuce washed and spun dry
- 1 -19 fluid oz can black beans rinsed and drained
- 1 cup corn fresh or frozen uncooked or substitute canned corn niblets
- 1 cup tomato diced
- 1 small red onion diced small
- 2 tbsp flat leaf parsley chopped or substitute cilantro
Dressing:
- 2 tsp garlic minced
- 2 tbsp white wine vinegar
- ¼ cup extra virgin olive oil
- ¼ tsp ground cumin
- 1 tsp chili powder
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp pepper
Instructions
Distribute the lettuce on four plates evenly
- In a medium bowl, mix the beans, corn, tomato, onion, parsley or cilantro.
- In a small bowl, whisk the garlic, vinegar, olive oil, chili powder, cumin, sugar, salt and pepper.
- Pour the dressing over the bean mixture and toss to coat. Let sit at room temperature for 15 minutes.
- Distribute the bean mixture evenly over the lettuce and serve.
Notes
The bean mixture can be made in advance and can be left out at room temperature for up to 6 hours.
Nutrition
Calories: 195kcalCarbohydrates: 16gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 312mgPotassium: 335mgFiber: 3gSugar: 6gVitamin A: 1090IUVitamin C: 14mgCalcium: 28mgIron: 1mg
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