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Roasted Corn and Bean Salad
Courtesy of California Ripe Olives
Serve With:
Servings: 4
Grilled chicken or steak Steamed vegetables Fresh garden salad Prep Time: 10 Min. Cook Time: 10 Min. What you need:
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+ 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 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. Nutritional information:
Calories: 232; Calories From Fat: 70; Total Carbs: 30g; Protein: 8g; Sodium: 600mg;
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