Black Bean Confetti Salad

Black Bean Confetti Salad


I have to say this dish is not my favorite from The Ultra Metabolism Cookbook, but it is a cool, refreshing dish for warm weather. And if you will notice, there is no cooking involved with this recipe. You just mix the ingredients and let it sit in the refrigerator and marinate for a few hours.

Black Bean Confetti Salad
Author: 
Recipe type: Appetiser or Entree
Prep time: 
Total time: 
Serves: 2
 
This dish is a colorful and naturally sweet, antioxidant rich salad.
Ingredients
  • One 15-ounce can black beans, rinsed and drained
  • 1 cup frozen organic corn, thawed and drained
  • 12 cherry or grape tomatoes, halved
  • ½ cup chopped scallions
  • 2 cloves garlic, pressed
  • ½ cup diced red bell pepper
  • ¼ cup chopped cilantro
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lime juice
  • ¼ teaspoon ground cumin
Instructions
  1. Mix all the ingredients in a large bowl, cover, and let marinate in the refrigerator for a few hours before serving.
Notes
110mg Sodium
Nutrition Information
Serving size:  Calories: 412 Fat: 15 grams Saturated fat: 2.2 grams Carbohydrates: 57 grams Fiber: 18 grams Protein: 18 grams

 

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