Salad with beans and corn
Complexity: easily
Servings: 4
For this quick side dish made with ready-made ingredients, Rachael Ray combines red peppers, vibrant corn, and hearty black beans with a light cumin-lemon dressing.
Nutritional value per serving:
Calories 257, total fat 8 G., proteins 9 G., carbohydrates 37 G.
Calories 257, total fat 8 G., proteins 9 G., carbohydrates 37 G.
Ingredients:
- 400 gr. black beans (without liquid)
- 2 cups frozen grains corn
- 1 small red bell pepper, chopped (remove seeds)
- 1/2 head of red onion, chopped
- 1.5 tsp ground cumin (half a handful)
- 2 tsp hot sauce (preferably Tabasco), estimate the amount by eye
- Juice of 1 lime
- 2 tbsp. vegetable or olive oil, to taste
- Salt and pepper
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
We recommend
Recipe:
Combine all ingredients in a bowl. Let sit for at least 15 minutes to allow the corn to fully defrost and the flavors to meld, then toss and serve. As the corn thaws, it will cool the other ingredients in this simple salad, so there's no need to refrigerate it!
Categories
recipe / Dinner / Calorie content of prepared meals / Salads / Vegetable salads / Salads with beans / American cuisine / Rachael Ray / Meal in 30 minutesSimilar recipes
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