Katie's Healthy Bites: No-Cook Corn Salad

This heat has me steering clear of the stove, but that does not mean I can’t enjoy the flavors of the season! This no-cook corn salad gets a refreshing crunch from jicama and bell pepper that will satisfy your summer veggie cravings with nothing more than a little chopping.
1070 F1

1070 F1

Black bean, corn, and tomato salad is served with chopped cilantro on top.

This heat has me steering clear of the stove, but that doesn't mean I can’t enjoy the flavors of the season! This no-cook corn salad gets a refreshing crunch from jicama and bell pepper that will satisfy your summer veggie cravings with nothing more than a little chopping.

Southwest Corn and Black Bean Salad

Yield: 4 servings

Ingredients:
3 ears of corn, kernels removed
1 15-ounce cans black beans, rinsed, drained
1 cup jicama, peeled and diced
1/2 cup red onion, diced
1 pint grape tomatoes, halved
1 orange bell pepper, diced
1/3 cup chopped fresh cilantro
2 limes, zested and juiced
1/4 teaspoon ground cumin
1 tablespoon red wine vinegar
1 tablespoon olive oil
Salt and pepper taste

Directions:

Cut off corn kernels; place in large bowl. Add next 6 ingredients and toss to combine.In a small bowl, whisk together lime juice through olive oil. Mix dressing into salad. Season with salt and pepper and chill before serving.

Nutrition Information Per Serving:
Calories: 139.5
Total Fat: 3.5 grams
Saturated Fat: .4 grams
Protein: 5.7 grams
Carbohydrates: 23.5 grams
Sodium: 107 milligrams
Fiber: 6.4 grams

Katie Cavuto Boyle, MS, RD, is a registered dietitian, personal chef and owner of HealthyBites, LLC. See Katie's full bio »

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