Mexican Chopped Corn & Bean Salad
A protein-packed, flavorful salad. A meal in itself!
Ingredients
- 2-3 fresh ears Corn Roasted on the grill or steamed, cut off the cob or can use a 15 oz can of corn.
- 1 14 oz can Black beans Drained & rinsed
- 1 15 oz can Kidney beans Drained & rinsed
- 1 cup Cherry tomatoes Halved
- 4 stalks Scallions White and green parts only, thinly sliced, or may use a diced yellow onion.
- 1 ripe Avocado Diced
- 1/4 cup Lime juice Freshly squeezed
- 1/4 cup Olive oil
Instructions
Salad
- Steam or grill the corn until cooked. When cool enough to handle, slice kernels off the cob.
- In a large bowl, add all other prepared ingredients. Toss with 1/2 of the dressing or to taste.
Light Oil & Vinegar Dressing
- Mix oil, lemon juice, and vinegar together, season with garlic powder. Whisk and pour over salad. Other dressings of your choice may be used.
Notes
Melissa's Modifications ... #AlteredTastes
This recipe is packed with protein and can be 100% whole food plant-based by using Veganese (low-fat) in the dressing instead of mayonnaise.* If you do not avoid dairy, then no alterations are necessary.
*Use dressing sparingly as it has high calories (and is very rich, so lightly dress the salad and you'll have plenty of flavor), or use a low-fat / low-cal green goddess dressing.
If you feel you need more protein, add grilled organic chicken or grilled tofu.
Serve with whole grain blue chips!
Nutritional Values:
Salad: Calories 163, Fat 8.3g, Sodium 120g, Carbs 15.2g, Fiber 7g, Protein 5.2g
Dressing as recipe directed: 1.5 tablespoons ~ Calories 121, Sodium 136.3g, Fat 12.3g, Carbs 3g, Protein .1g
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