Photo: Tex-Mex Salad Recipe
Directions
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 drainedblack 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
Photograph by Antonis Achilleos
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By mfitzii
Atlanta
on October 13, 2012
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Might want to adjust the cilantro to taste. It was a little overpowering
By sonmack3359
on July 19, 2012
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Love, love, loved this! Very refreshing for any summer occasion!
By Starr Tyroff
on May 06, 2012
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This salad is wonderful. Took it to a Cinco de Mayo gathering and everyone raved about it. I told everyone I got the recipe out of the Food Network Magazine. They all were impressed. Thanks for such an easy, delicious food item.
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