Fast and Fresh Bean and Tomato Salad Recipe Is a Delicious Summertime Side

Name: Fast and Fresh Bean and Tomato Salad Recipe Is a Delicious Summertime Side
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 serving
Ingredients: 2 ears fresh corn, husks removed; 3 Tbs. extra-virgin olive oil; 3 Tbs. lime juice; 2 tsp. green Tabasco sauce; 2 tsp. grated lime zest; 1/4 tsp. salt; 2 (15.5 oz.) cans black beans, rinsed, drained; 1 red pepper, diced; 1 cup grape tomatoes, halved; 1/2 cup crumbled feta cheese; 1/3 cup chopped red onion; 1/4 cup chopped cilantro; 6 leaves green leaf lettuce

Make this tasty toss up to a day ahead — the flavors get better the longer it marinates

By Charles Grayauskie

Reviewed by Julie Miltenberger

This time of year, farmer’s markets are teeming with bushels of fresh produce. In my town everyone buys bagfuls of veggies so I have to get to the stand early to get the best pickings. But it’s worth it because the tomatoes and corn are so delicious. When I arrive home, I always wonder: OK now what am I going to do with it all. That’s what inspired this Bean and Tomato Salad recipe. It comes together in minutes, and it’s loaded with in-season ingredients.

The trick to perfect corn on the cob? First, bring a pot of water to boil. Then place the ears in the pot and cook for about 5 minutes. This ensures the kernels turns out crisp-tender instead of tough. We whip up a quick vinaigrette with extra-virgin olive oil, lime and Tabasco. Then toss in the veggies, black beans and tangy feta. So yummy! Give it a try then let us know what you think.

Yields

8 serving

Total Time

15 min

Prep Time

5 min

Cook Time

10 min

Ingredients

2 ears fresh corn, husks removed
3 Tbs. extra-virgin olive oil
3 Tbs. lime juice
2 tsp. green Tabasco sauce
2 tsp. grated lime zest
1/4 tsp. salt
2 (15.5 oz.) cans black beans, rinsed, drained
1 red pepper, diced
1 cup grape tomatoes, halved
1/2 cup crumbled feta cheese
1/3 cup chopped red onion
1/4 cup chopped cilantro
6 leaves green leaf lettuce

Instructions

In pot of salted boiling water, cook corn until tender, about 5 min. Drain; cool. Run knife along side of cobs to remove kernels. In bowl, whisk oil, lime juice, Tabasco, zest and salt. Add beans, pepper, tomatoes, feta, onion, cilantro and corn; toss until combined. Line serving bowl with lettuce leaves. Transfer bean mixture to bowl with lettuce.

Nutrition

Calories: 190 kcal
Fat: 8 gram
Saturated Fat: 2 gram
Protein: 7 gram
Carbohydrate: 23 gram
Fiber: 5 gram
Cholesterol: 10 mg
Sugar: 3 gram
Sodium: 490 mg

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