Vegetarian

Tomato, Corn and Black Bean Salad is for Side Dish.

Tomato, Corn and Black Bean Salad takes several minutes to prepare.

Tomato, Corn and Black Bean Salad takes several minutes to cook.

Tomato, Corn and Black Bean Salad makes 4 servings.

The ingredients for Tomato, Corn and Black Bean Salad are:

3 ears of corn, boiled for 1 minute (or longer if purchased at grocery store)
2.5 cups of black beans, cooked and drained (and rinsed if canned)
8 ounces of cherry tomatoes, halved
? cup fresh basil leaves, chopped (or cilantro would be good too especially if you want to use this recipe as a dip instead)
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste (I just added a few shakes of each)
Fresh basil leaves for garnish

Here is how you make Tomato, Corn and Black Bean Salad:

Cut the corn kernels off the cobs (or use frozen) and gently mix with the beans, sliced tomatoes, and red onions in a large bowl. In a small bowl whisk together the basil, vinegar, oil, garlic and S & P. Pour the dressing over the salad mixture and gently blend it together. Garnish with fresh basil leaves and enjoy!Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user WAVEOFWHITE.

The nutritional information for Tomato, Corn and Black Bean Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 255.5

• Total Fat: 8.1 g
• Cholesterol: 0.0 mg
• Sodium: 7.9 mg
• Total Carbs: 37.8 g
• Dietary Fiber: 11.1 g
• Protein: 11.4 g