Black_bean_Kiwi_zucchini_boats

Black Bean, & Corn Salad Zucchini Boats

Black Bean, & Corn Salad Zucchini Boats

When we find a dish we adore, we tend to make the most of it. By that, we mean definitely milk it for what it’s worth—serve it up a million different ways and just never get bored with it. So we couldn’t help but transform our Black Bean, Kiwi & Corn Salad with Wine Vinaigrette into these Black Bean & Corn Salad Zucchini Boats!
You may remember that scrumptious salad—the perfect combo of sweet, savory and crunchy. It’s best served super cold and it’s so satisfying you’ll never find yourself needing to nosh afterwards.
It makes a fabulous snack for Meatless Monday—One boat has only 39 calories plus two grams of fiber. Have a few and you’ve got a delish light meal!

Black_bean_Kiwi_zucchini_boats
Black Bean, & Corn Salad Zucchini Boats
Prep time: 15 minutes
Yields: 4 servings
Ingredients:

Dressing:
• 4 Tbsp plain nonfat yogurt
• 10 finely chopped, shelled, raw pistachios
• 1/2 tsp olive oil
• 3 Tsp red wine vinegar
• Sea salt and freshly ground black pepper to taste

Salad:
• 1, 16 ounce bag of organic frozen corn, mostly defrosted
• 1, 15.5 ounce can black beans, refrigerated
• 1 kiwi
• 2-3 Roma Tomatoes
3 zucchini (for the boats)
Black_bean_Kiwi_zucchini_holding2
Directions:
Dressing:
1. Place the yogurt, pistachios, oil and vinegar in a small bowl. Season to taste with salt and pepper. Set aside.
Salad:
1. If you didn’t allow the corn to defrost the corn in the fridge, place it in the microwave and defrost according to the package directions. We recommend just making sure it’s not frozen, but leaving it very chilled.
2. Toss the corn, beans, kiwi and tomatoes with the dressing and serve. Best served chilled! Awesome!

Nutrition Information Per Serving (¼ of entire recipe): 232 calories, 47 g carbohydrate, 12 g protein, 2 grams fat, 11 g fiber, 393 mg sodium

Zucchini Boats:
Take it a step further and cut several zucchinis in half. Then using a knife, scoop out the inside of the zucchini, leaving just about ¼ inch around the outer shell. Serve the corn/yogurt mixture in zucchini boats by scooping ¼ salad into each zucchini.

Nutrition Facts per serving (1 serving is 1 zucchini boat with ¼ cup filling: 39 Calories, 8 g Carbohydrate, 2 g protein, 0 g Fat, 2 g fiber, Sodium 66 mg,

Black_bean_Kiwi_zucchini_dres_quarters

Black_bean_Kiwi_zucchini_holding1

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Black Bean, & Corn Salad Zucchini Boats
Nutrition Information
  • Serving size: ¼
  • Calories: 232
  • Carbohydrates: 47
  • Sodium: 393
  • Fiber: 11
  • Protein: 12
Prep time: 
Total time: 
Ingredients
  • Dressing:
  • • 4 Tbsp plain nonfat yogurt
  • • 10 finely chopped, shelled, raw pistachios
  • • ½ tsp olive oil
  • • 3 Tsp red wine vinegar
  • • Sea salt and freshly ground black pepper to taste
  • Salad:
  • • 1, 16 ounce bag of organic frozen corn, mostly defrosted
  • • 1, 15.5 ounce can black beans, refrigerated
  • • 1 kiwi
  • • 2-3 Roma Tomatoes
  • 3 zucchini (for the boats)
Instructions
  1. Dressing:
  2. Place the yogurt, pistachios, oil and vinegar in a small bowl. Season to taste with salt and pepper. Set aside.
  3. Salad:
  4. If you didn’t allow the corn to defrost the corn in the fridge, place it in the microwave and defrost according to the package directions. We recommend just making sure it’s not frozen, but leaving it very chilled.
  5. Toss the corn, beans, kiwi and tomatoes with the dressing and serve. Best served chilled! Awesome!

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