Recipes
Black Bean–Corn Salad
6 servings
15 minutes total
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Ingredients
- 4 ears fresh corn
- 1 (15 oz) can black beans
- 1 tablespoon extra-virgin olive oil
- 1 bag chopped romaine (9–10 oz)
- 2 cups seasoned tortilla strips
- ½ cup spicy ranch dressing
- 1 teaspoon dried oregano
Steps
- Remove husks and silks from corn; slice kernels off cobs (2–3 cups). Drain and rinse beans.
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add corn; cook and stir 2–4 minutes until tender. Transfer corn to salad bowl.
- Add beans, romaine, tortilla strips, dressing, and oregano to bowl; toss and serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅙ recipe serving: Calories 280, Total Fat 16g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 420mg, Total Carb 32g, Fiber 4g, Total Sugar 1g, (Incl. 1g Added Sugars), Protein 5g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 6%