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Sweet Summer Black Bean Salad
Savory and delicious, this sweet-tart summer salad is full of protein and healthy spices. Perfect for when you need a light but filling lunch.
Course
Side Dish
Cuisine
Mexican
Prep Time
10
minutes
Total Time
10
minutes
Servings
2
servings
Calories
470
kcal
Author
Stephanie Stiavetti
Ingredients
One
15-ounce can
black beans
1
cup
corn kernels
1
cucumber
medium, sliced thin
1/4
cup
balsamic vinegar
(use the good stuff!)
2
tablespoons
olive oil
1/2
teaspoon
salt
2
tablespoon
maple syrup
1/2
teaspoon
curry powder
1/2
teaspoon
ground black pepper
1/2
teaspoon
ground cumin
1/4
teaspoon
turmeric
1/4
cup
freshly chopped parsley
Instructions
Rinse black beans thoroughly in cool water and drain well. In a large bowl, combine beans, corn, and sliced cucumber. Set aside.
In a small bowl, combine vinegar, olive oil, salt, maple syrup, curry powder, pepper, cumin turmeric.
Pour spice and vinegar mixture into beans and corn, stirring well. Let sit 3-4 hours. Serve at room temperature, sprinkled with parsley.
Nutrition
Calories:
470
kcal
|
Carbohydrates:
71
g
|
Protein:
18
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Sodium:
545
mg
|
Potassium:
837
mg
|
Fiber:
18
g
|
Vitamin A:
400
IU
|
Vitamin C:
17.3
mg
|
Calcium:
80
mg
|
Iron:
5.4
mg