Black Bean, Corn and Tomato Salad
Need a gluten free, dairy free, and vegetarian side dish? Black Bean, Corn and Tomato Salad could be an awesome recipe to try. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 386 calories, 12g of protein, and 18g of fat each. From preparation to the plate, this recipe takes roughly 24 minutes. If you have chicken broth, lime juice, cilantro leaves, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Black Bean, Corn and Tomato Salad, Tomato, Avocado, Corn & Black Bean Salad, and Roasted Corn, Black Bean and Tomato Salad.
Instructions
Watch how to make this recipe.
Salad: In a large skillet, heat the oil over medium-high heat.
Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft.
Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes.
Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes.
Add the tomatoes and jicama and stir until warmed through, about 1 minute.
Remove the pan from the heat.
Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest.
Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
Remove the bay leaf and put the salad in a serving bowl.
Pour the dressing over the salad and mix well. Season with salt and pepper, to taste.
Garnish with chopped cilantro and serve warm or at room temperature.