Side Dish

Fire roasted corn and black bean slaw w/ lime viniagrette is for Side Dish.

Fire roasted corn and black bean slaw w/ lime viniagrette takes 20 minutes to prepare.

Fire roasted corn and black bean slaw w/ lime viniagrette takes 15 minutes to cook.

Fire roasted corn and black bean slaw w/ lime viniagrette makes 4 servings.

The ingredients for Fire roasted corn and black bean slaw w/ lime viniagrette are:

1 cup fire roasted corn kernels, frozen (Trader Joes)
1 c black beans, drained and rinsed
2 c finely shredded cabbage (red or green)
1/4 c olive oil
1/4 c lime juice
2 tbsp red wine vinegar
1 packet of Splenda
1/2 tsp. ground ginger

Here is how you make Fire roasted corn and black bean slaw w/ lime viniagrette:

Quickly stir fry corn in a preheated skillet sprayed with pam, just until heated through. Place in large bowl after cooled down and add black beans and cabbage.For the viniagrette:In a seperate bowl, combine lime juice, vinegar, splenda and ginger. Whisk in olive oil.Pour over cabbage mixture and toss to coat.Number of Servings: 4Recipe submitted by SparkPeople user CHENIA.

The nutritional information for Fire roasted corn and black bean slaw w/ lime viniagrette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 232.7

• Total Fat: 14.1 g
• Cholesterol: 0.0 mg
• Sodium: 12.4 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 5.7 g
• Protein: 5.7 g