|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 8g||28%|
|Total Sugars 6g|
|Vitamin C 78mg||391%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This cool, colorful, and crunchy salad recipe is perfect when fresh corn is in season, and you want to bring something fabulous to that summer cookout. Frozen corn may be used, but the salad just won't have that same sweet, crisp snap.
3 tablespoons olive oil
3 cups corn kernels
1 (15-ounce) can black beans, well-rinsed and drained
1 medium red bell pepper, small dice
1 medium orange bell pepper, small dice
4 medium green onions, thinly sliced
1 medium jalapeno pepper, seeded and minced
1 clove garlic, minced
3 tablespoons freshly squeezed lime juice
2 tablespoons coarsely chopped cilantro
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle pepper, more to taste
Gather the ingredients.
Heat the olive oil in a large nonstick pan over medium-high heat. Add the corn and cook, stirring, for 3 to 4 minutes.
Turn off the heat and transfer corn into a large mixing bowl. Add the rest of the ingredients and toss to combine thoroughly.
Refrigerate for at least 4 hours before serving. Toss well, and taste and adjust for salt before serving.