HONEY-LIME BLACK BEAN & CORN SALAD

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Honey-Lime Black Bean & Corn Salad image

This is my version of the tex-mex black bean with corn salad. It is a great refreshing summer salad, high in healthy fats. Note: Cook time is for refrigeration.

Provided by Paula

Categories     Black Beans

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (15 1/2 ounce) can black beans, rinsed and drained
1 (15 1/4 ounce) can corn kernels, rinsed and drained, if you have fresh corn in season that's even better
1 medium tomatoes, seeded and chopped
1 small red onion, chopped
1 red bell pepper, seeded and chopped
1 avocado, chopped
1/2 cup radish, thinly sliced (optional)
1/4 cup feta cheese, crumbled
1 garlic clove, minced
1/4 cup flat leaf parsley, finely chopped, can use cilantro if you prefer
1 jalapeno pepper, VERY finely minced
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons honey

Steps:

  • Mix the ingredients for the salad in a bowl.
  • Mix the ingredients for the dressing in a separate bowl.
  • Pour the dressing on the salad and mix well.
  • Add salt and pepper to your liking.
  • Refrigerate the salad at least 4 hours, overnight is best.

Nutrition Facts : Calories 242.2, Fat 12.2, SaturatedFat 2.3, Cholesterol 4.2, Sodium 59, Carbohydrate 30.7, Fiber 7.2, Sugar 6.3, Protein 6.8

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