Food
Try this light, summertime bean salad with corn and avocado
Chipotle chile, cilantro, and lime juice provided the perfect Southwestern flavour profile to this easy-to-prepare salad. (Pixabay Photo)
For an easy, light, summertime bean salad, we combined fiber-rich black beans with fresh corn, bright tomato and creamy avocado.
Toasting the corn in a skillet until golden brown brought out its natural sweetness. Chipotle chile, cilantro, and lime juice provided the perfect Southwestern flavour profile to this easy-to-prepare salad. Fresh corn is important for the flavour of the salad—don’t substitute frozen or canned corn.
SOUTHWESTERN BLACK BEAN SALAD
Servings: 4
Start to finish: 15 minutes
2 scallions, sliced thin
3 tablespoons lime juice (2 limes)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons minced canned chipotle chile in adobo sauce
Salt and pepper
2 ears corn, kernels cut from cobs
1 (15 ounce) can no-salt-added black beans, rinsed
1 tomato, cored and chopped
1 avocado, halved, pitted, and cut into 1/2 inch pieces
3 tablespoons minced fresh cilantro
Whisk scallions, lime juice, 1 tablespoon oil, chipotle, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.
Heat remaining 1 tablespoon oil in medium skillet over medium-high heat until just smoking. Add corn and 1/8 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer corn, beans, and tomato to bowl with dressing and gently toss to coat. Gently fold in avocado and cilantro. Season with pepper to taste and serve.
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Nutrition information per serving: 302 calories; 145 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 462 mg sodium; 35 g carbohydrate; 13 g fiber; 5 g sugar; 10 g protein.
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For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Southwestern Black Bean Salad in “The Complete Diabetes Cookbook .”
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America’s Test Kitchen provided this article to The Associated Press.
