Black-Eyed Beans With Cider Vinaigrette
Created by dienia b on March 25, 2016
- Servings: 4
- Prep Time: 5m
- Cook Time: 0m
- Recipe #23220
Ingredients
- 1 can (15 ounce) beans (black-eyed beans, drained)
- 1 cup whole kernel corn (frozen sweet corn kernels)
- 1 pound cherry tomatoes (cut in half)
- 1/4 cup green olives (sliced)
- 4 spring onions (chopped)
- 2 tablespoons flat leaf parsley (chopped)
- FOR DRESSING
- 2 tablespoons cider vinegar
- 6 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon lemon zest
- 1 small garlic clove (crushed)
- Coarse salt (dash)
- Freshly ground black pepper, to taste (dash)
How to Make
-
Step 1: Put dressing in jar and shake it
-
Step 2: Mix all salad ingredients together and toss with dressing
Nutritional Facts
- Serving Size: 1 (346.5 g)
- Calories 305.5
- Total Fat - 22.2 g
- Saturated Fat - 3.1 g
- Cholesterol - 0 mg
- Sodium - 174.4 mg
- Total Carbohydrate - 24.2 g
- Dietary Fiber - 7.1 g
- Sugars - 6.9 g
- Protein - 7.1 g
- Calcium - 105.4 mg
- Iron - 2.8 mg
- Vitamin C - 41.8 mg
- Thiamin - 0.2 mg