Thai-Style Black Bean Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 4 servings.
A splash of lime juice brightens and binds all the flavors in this salad that's chock-full of good-for-you ingredients and fresh herbs. The perfect potluck dish for summer outings! I like to use roasted or grilled fresh corn. —Jennifer Wickes, Pine Beach, New Jersey
Ingredients
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1 cup frozen corn
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1 can (15 ounces) black beans, rinsed and drained
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1 small onion, chopped
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1 celery rib, thinly sliced
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1 small sweet red pepper, chopped
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1/4 cup minced fresh cilantro
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1 jalapeno pepper, seeded and finely chopped
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2 tablespoons sesame oil
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1 tablespoon rice vinegar
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1 tablespoon lime juice
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2 garlic cloves, minced
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1 teaspoon minced fresh gingerroot
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1/2 teaspoon salt
Directions
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1.
Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeno.
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2.
In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts
3/4 cup: 198 calories, 7g fat (1g saturated fat), 0 cholesterol, 517mg sodium, 27g carbohydrate (5g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
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