Tex-Mex Salad

Tex-Mex Salad

Make a light and refreshing summer salad with grilled corn, black beans and peppers. A mustard and lime juice dressing gives the whole dish a Tex-Mex spin. Dovetaling Tip: Use the 4 ears of corn you grilled on day 2 in your Tex-Mex Salad.

Prep time:
Cook time:

Serving size: 5
Calories per serving: 74

2 tablespoons whole grain mustard
1 tablespoon lime juice
1 teaspoon red wine vinegar
3 tablespoons olive oil
1/4 cup chopped cilantro
4 ears corn grilled
1 can drained black beans
1 diced red bell pepper
4 slices radishes
3 chopped scallion
salt and pepper

Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drained black beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.

SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Source: foodnetwork.com

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