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Fresh Corn Salsa Salad · Side Dishes
serves 8
Ingredients
1/2 cup rice vinegar
1 tablespoon olive oil
1/4 cup sugar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 ears fresh corn, cooked
1-1/2 cups canned black beans, rinsed and drained
4 green onions, chopped
1 small cucumber, seeded and chopped
1/2 cup red pepper, chopped
1 cup cherry tomatoes, halved
3 tablespoons cilantro, chopped
2 tablespoons basil leaves, chopped
1 small jalapeño pepper, seeded and finely chopped
2 cups arugula leaves, torn into small pieces
Optional: 1 avocado, cubed
Directions
For dressing
- In a small bowl, whisk together vinegar, oil, sugar, salt and pepper until sugar is dissolved.
- Set aside while preparing salad.
For salad
- Cut corn from cobs.
- In large bowl, toss corn, black beans, onions, cucumber, red pepper, tomatoes, cilantro, basil leaves and jalapeño pepper with the dressing and stir to combine.
- When ready to serve, add arugula leaves and avocado
Per serving: 204 calories, 1g fat, 0g sat fat, 42g carbohydrates, 10g protein, 148mg sodium, 8g fiber
