Three Bean Salad with Corn and Tomato
A deliciously light summer salad that has all the flavors of summer you love in one quick and inexpensive side dish or main meal.
Servings: 8 servings
Calories: 232cal
Cost: $5
Equipment
- can opener
- colander
- cutting board & knife
- oven (adjusted to the center rack)
- parchment paper
- baking sheet
- large mixing bowl
- mixing spoon
Ingredients
- ½ cup fresh corn *one large ear
- 12 whole cherry tomatoes halved
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 15 ounces white beans rinsed and drained
- 15 ounces black beans rinsed and drained
- 15 ounces red kidney beans rinsed and drained
- 1 tablespoon fresh basil chopped
- ½ cup fresh lemon juice *2 large lemons
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove corn kernels from the ear of corn and toss them with halved cherry tomatoes, olive oil, salt, and pepper. Roast for 10 minutes.
- Add beans, roasted corn and tomatoes, chopped basil and fresh lemon juice to a mixing bowl; toss to combine. Add additional salt and pepper to taste *if needed.
- Cover the mixing bowl and chill salad for one hour to allow flavors to meld. Served chilled.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 8servings | Calories: 232cal | Carbohydrates: 40g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 77mg | Potassium: 662mg | Fiber: 13g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 4mg