Servings: 6 to 8 servings
Black Bean Corn Salad with Lemon Poppy Seed Dressing
Black bean and corn salad with bell pepper, red onion, cherry tomatoes and lemon poppy seed dressing
Ingredients
- 3 ears corn cooked, or 2 cans corn
- 1 15-ounce can black beans, drained and rinsed
- 1/2 cup red onion finely chopped
- 1/2 red bell pepper cored and chopped
- 1/2 green bell pepper cored and chopped
- 2 cups cherry tomatoes halved
- 1 cup fresh basil chopped
Lemon Poppy Seed Dressing:
- 3 Tbsp avocado oil mayonnaise or mayo of choice
- 2 Tbsp avocado oil or oil of choice
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 Tbsp pure maple syrup
- 1 small clove garlic minced
- 2 tsp poppy seeds
- 1/4 tsp sea salt
Instructions
- If using canned corn, open the cans, drain using a colander, and transfer corn to a large mixing bowl. If cooking corn, shuck it and carefully place in a pot of boiling water. Remove from heat and allow corn to sit and cook 10 minutes.
- Use tongs to transfer the corn to a cutting board and allow it to cool. Once cool enough to handle, use a knife to carefully cut the kernels off of the cob.
- While corn is cooking, add all ingredients for the dressing to a small blender and blend until completely smooth. (If you don’t own a small blender, just whisk everything very well in a small bowl until creamy) Refrigerate until ready to use.
- Add the chopped cherry tomatoes, red onion, bell peppers, and basil to a large serving bowl.
- Open one can of black beans and pour it into a colander. Rinse under cool water until the water that runs off of the beans is clear. Transfer the black beans to the serving bowl.
- Add all of the dressing to the bowl and mix until well-combined. Taste for flavor and add more sea salt, lemon juice and/or pure maple syrup to taste.
Nutrition
Serving: 1grams, Calories: 184kcal, Carbohydrates: 25g, Protein: 5g, Fat: 7g, Fiber: 4g, Sugar: 7g