Katie’s Healthy Bites: No-Cook Corn Salad

by in Uncategorized, August 15, 2010

Corn Salad

This heat has me steering clear of the stove, but that doesn’t mean I can’t enjoy the flavors of the season! This no-cook corn salad gets a refreshing crunch from jicama and bell pepper that will satisfy your summer veggie cravings with nothing more than a little chopping.

Southwest Corn and Black Bean Salad
Yield:
4 servings

Ingredients:
3 ears of corn, kernels removed
1 15-ounce cans black beans, rinsed, drained
1 cup jicama, peeled and diced
1/2 cup red onion, diced
1 pint grape tomatoes, halved
1 orange bell pepper, diced
1/3 cup chopped fresh cilantro
2 limes, zested and juiced
1/4 teaspoon ground cumin
1 tablespoon red wine vinegar
1 tablespoon olive oil
Salt and pepper taste

Directions:
Cut off corn kernels; place in large bowl. Add next 6 ingredients and toss to combine.In a small bowl, whisk together lime juice through olive oil. Mix dressing into salad. Season with salt and pepper and chill before serving.

Nutrition Information Per Serving:
Calories: 139.5
Total Fat: 3.5 grams
Saturated Fat: .4 grams
Protein: 5.7 grams
Carbohydrates: 23.5 grams
Sodium: 107 milligrams
Fiber: 6.4 grams

Katie Cavuto Boyle, MS, RD, is a registered dietitian, personal chef and owner of HealthyBites, LLC. See Katie’s full bio »

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Comments (2)

  1. feastonthecheap says:

    A summer staple, this is one of my fave recipes!

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