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Corn And Black Bean Salad – Gh_9407

Corn and Black Bean Salad - Gh_9407 recipe image
This vibrant salad is a refreshing mix of sweet corn kernels, hearty black beans, and crisp iceberg lettuce, tossed in a zesty lime and apricot dressing. The addition of fresh cilantro and spicy jalape&# 195;±o adds a bright, aromatic kick that balances the sweetness of the fruit preserves. ItâÂÂs a perfect side dish for summer barbecues, a light lunch, or a quick dinner component. The textures range from the crunch of the lettuce and peppers to the tender beans, creating a satisfying mouthfeel. Easy to prepare ahead of time, the flavors meld beautifully as it chills, making it a reliable crowd-pleaser for potlucks or weeknight meals.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 86.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant salad is a refreshing mix of sweet corn kernels, hearty black beans, and crisp iceberg lettuce, tossed in a zesty lime and apricot dressing. The addition of fresh cilantro and spicy jalape&# 195;±o adds a bright, aromatic kick that balances the sweetness of the fruit preserves. ItâÂÂs a perfect side dish for summer barbecues, a light lunch, or a quick dinner component. The textures range from the crunch of the lettuce and peppers to the tender beans, creating a satisfying mouthfeel. Easy to prepare ahead of time, the flavors meld beautifully as it chills, making it a reliable crowd-pleaser for potlucks or weeknight meals.
Ingredients
  • 4 small Ears corn with husks
  • 1/2 teaspoons Chili powder
Directions
  1. 1
    Husk the corn ears and remove any silk. Grill or roast the corn until lightly charred, about 10 minutes, then let cool slightly.
  2. 2
    Using a sharp knife, cut the kernels off the cob into a large mixing bowl.
  3. 3
    Rinse and drain the black beans and lima beans thoroughly. Add them to the bowl with the corn.
  4. 4
    Chop the red pepper and finely dice the jalapeño (remove seeds for less heat). Add to the bowl.
  5. 5
    Tear the iceberg lettuce into bite-sized pieces and add to the mixture.
  6. 6
    In a small bowl, whisk together lime juice, olive oil, apricot preserves, salt, black pepper, and chili powder until smooth.
  7. 7
    Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
  8. 8
    Garnish with fresh chopped cilantro leaves. Serve immediately or chill for 30 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 86.0kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 19.0g7%
Dietary Fiber 2.4g10%
Sugars 3.2g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, black bean, salad, lime dressing, cilantro, jalapeno, apricot, vegan, summer, side dish, lettuce, fresh, healthy, easy, picnic, barbecue, chili powder, refreshing, colorful, vegetarian
Read it online: https://www.chefs-mate.com/recipe/corn-and-black-bean-salad-gh_9407/