Black Bean, Kiwi & Corn Salad with Wine Vinaigrette

This salad is scrumptious—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 meal for Meatless Monday—it’s got 12 grams of protein and 11 grams of fiber—woot, woot!

We know, who would have thought to put kiwi in? We oddly enough did! And we couldn’t be more excited about it! It brings this salad to a whole new level. This is the kind of deal you can bring to your 4th of July celebration and it tastes so good that no one will ever feel like they’re eating something that is super healthy! Yes, this salad rocks! Psst—a few secrets are nonfat yogurt, pistachios and red wine vinegar.

Black_bean_Kiwi_zucchini_dressing
Black Bean, Kiwi & Corn Salad and Wine Vinaigrette
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_salad_ingredients
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,  See full directions and link below.

 

Black_bean_Kiwi_zucchini_nodressing

 

Wanna turn this awesome salad into Black Bean & Corn Salad Zucchini Boats?  Simply click that title to get the recipe!

 

 

Black_bean_Kiwi_zucchini_holding2 Black_bean_Kiwi_zucchini_holding1
Black_bean_Kiwi_zucchini_dres_quarters
For a 10-day Weight Loss Jumpstart and Detox Plan, please check out The Nutrition Twins’ Veggie Cure!

 

Black Bean, Kiwi & Corn Salad with Wine Vinaigrette
 
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, See full directions and link below. 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
Author:
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. Directions:
  2. Dressing:
  3. Place the yogurt, pistachios, oil and vinegar in a small bowl. Season to taste with salt and pepper. Set aside.
  4. Salad:
  5. 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.
  6. Toss the corn, beans, kiwi and tomatoes with the dressing and serve. Best served chilled! Awesome!
  7. Zucchini Boats:
  8. 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.

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