Fiesta Bean and Corn Salad With Cilantro Lime Dressing
Absolutely every vegetable contains many natural components that may help fight cancer, reduce risk of heart disease and boost immunity. Enjoy this salad as a side dish or sprinkle on top of mixed lettuce greens. Serve it as a dip with whole-grain or baked tortilla chips….It’s perfect for tailgating or holiday parties.
Makes 8 cups (12 servings, ⅔ cup each)
Ingredients Bean and corn salad: 2 cans (15 ounces) black beans, drained and rinsed 2 ½ cups frozen sweet corn kernels, thawed ⅔ cup chopped red onion 1 cup chopped green onion 1 large red bell pepper, chopped 1 jalapeño pepper, seeds removed and finely minced 1 ½ cups chopped tomato
Cilantro lime dressing:
½ cup fresh lime juice 1 ½ tablespoons olive oil ⅔ cup cilantro, chopped 2 ½ teaspoons garlic, minced 1 ½ teaspoons ground cumin ¼ teaspoon ground ancho chili pepper ½ teaspoon kosher salt
Directions 1. Combine all salad ingredients in a large bowl and set aside.
2. Combine all dressing ingredients in a separate bowl and mix well.
3. Pour dressing over salad and toss lightly to combine.
Kim Galeaz is an Indianapolis-based registered dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.
