CHEF JEFF — ONE BYTE AT A TIME: Corn and Black Bean SaladThis colorful, tasty side dish would go well at a backyard barbecue.
By: Herald Staff Report, Grand Forks Herald
This colorful, tasty side dish would go well at a backyard barbecue.
Corn and Black Bean Salad
Several lettuce leaves
1½ cups defrosted frozen corn kernels
½ cup rinsed and drained black beans
2 tablespoons reduced-fat oil and vinegar dressing
Salt and freshly ground pepper
Divide lettuce leaves between two plates. Mix corn and black beans together in a small bowl. Toss with dressing and add salt and pepper to taste. Spoon over lettuce leaves.
Yield: Serves 2.
Approximate nutritional analysis per serving: 180 calories, 11 percent of calories from fat), 2.2 grams fat (0.3 grams saturated, 0.6 grams monounsaturated), 1 milligrams cholesterol, 7.9 grams protein, 37.3 grams carbohydrates, 7.2 grams fiber, 10 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.