Green Bean and Corn Salsa Salad
Green Bean and Corn Salsa Salad might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 315 calories, 8g of protein, and 16g of fat each. For $2.1 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 38 people found this recipe to be tasty and satisfying. It works well as a side dish. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes about 45 minutes. If you have cilantro, lemon juice, green beans, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 69%, this dish is solid. If you like this recipe, take a look at these similar recipes: Green Bean, Roasted Corn and Black Bean Salad, Green Bean Salad With Salsa Dressing, and green bean and corn salad.
Servings: 4
Ingredients:
1/3 cup chopped cilantro
4 cups fresh corn kernels (about 4 ears)
1 lb. green beans, trimmed
½ jalapeño pepper, finely diced (about 1 Tbs.)
2 Tbs. lemon juice
1 Tbs. lemon zest
¼ cup olive oil
1 medium red onion, thinly sliced (about 1 ½ cups)
Equipment:
pot
bowl
Cooking instruction summary:
1. Bring large pot of water to a boil. Cook beans 5 minutes, or until tender.2. Drain, and refresh in ice water. When cool, chop beans.3. Toss together beans, corn, onion and oil in large bowl. Add cilantro, lemon juice, and jalapeño pepper, and season with salt and pepper. Sprinkle with lemon zest, and serve.
Step by step:
1. Bring large pot of water to a boil. Cook beans 5 minutes, or until tender.
2. Drain, and refresh in ice water. When cool, chop beans.
3. Toss together beans, corn, onion and oil in large bowl.
4. Add cilantro, lemon juice, and jalapeño pepper, and season with salt and pepper. Sprinkle with lemon zest, and serve.
Nutrition Information:
covered percent of daily need
