Description
A healthy version of a Mexican favorite
Ingredients
Scale
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon Sucanat (or you can use regular old refined white sugar)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3 tablespoons chopped fresh cilantro
- 1 1/2 cups cooked black beans, or 1 (15 ounce) can, rinsed and drained
- 1 1/2 cups fresh corn, cut from the cob (I used 2 cobs. If you don’t have any fresh, go ahead and use canned sweet corn)
Instructions
- Bring a small pot of water to a boil. ~Meanwhile~In a small bowl, whisk together the first eight ingredients. Set aside.
- Cut the corn from the cob. (I used my chef’s knife to do this–it’s really easy)
- Once the water is boiling, put the corn in the water and let it boil for about 2-3 minutes. Drain and rinse with cold water.
- In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing.
Notes
adapted from allrecipes.com
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 528
- Sugar: 11g
- Sodium: 653mg
- Fat: 29.5g
- Carbohydrates: 55.5g
- Protein: 13.5g