Roasted Corn and Bean Salad
Courtesy of California Ripe Olives
Serve With:
Grilled chicken or steak
Steamed vegetables
Fresh garden salad
Servings: 4
Grilled chicken or steak
Steamed vegetables
Fresh garden salad
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
* 1 Tbsp. olive oil
* 2 c. yellow corn kernels
* 2 tsp. minced garlic
* 1 c. cooked black beans (or canned)
* 1 c. California Ripe Olives, whole, pitted
* 1/2 c. sliced prepared nopalitos*
* 1/2 c. halved and sliced radishes
* 1/4 c. chopped cilantro
* 1/4 c. toasted pine nuts
* 2 Tbsp. lime juice
*Nopalitos, also known as prepared cactus paddles, can be found in Mexican markets
* 2 c. yellow corn kernels
* 2 tsp. minced garlic
* 1 c. cooked black beans (or canned)
* 1 c. California Ripe Olives, whole, pitted
* 1/2 c. sliced prepared nopalitos*
* 1/2 c. halved and sliced radishes
* 1/4 c. chopped cilantro
* 1/4 c. toasted pine nuts
* 2 Tbsp. lime juice
*Nopalitos, also known as prepared cactus paddles, can be found in Mexican markets
What to do:
1. Heat oil in a large sauté pan over high heat. Turn heat down to medium-high, add corn kernels and carefully sauté for 3-4 min. until lightly browned.
2. Season to taste with salt, stir in garlic and remove from heat.
3. Transfer corn mixture to a large mixing bowl and stir in beans, California Ripe Olives, nopalitos, radishes and cilantro.
4. Toss with pine nuts and lime juice just before serving.
2. Season to taste with salt, stir in garlic and remove from heat.
3. Transfer corn mixture to a large mixing bowl and stir in beans, California Ripe Olives, nopalitos, radishes and cilantro.
4. Toss with pine nuts and lime juice just before serving.
Nutritional information:
Calories: 232; Calories From Fat: 70; Total Carbs: 30g; Protein: 8g; Sodium: 600mg;