Food & Drink Magazine

Black Bean & Corn Roasted Salad

By Peaceloveorganicmommy
Black Bean & Corn Roasted Salad
This recipe is a delicious, vegetarian meal idea for dinner tonight. It is quick and easy to make, low cost per serving and has a lot of flavor that everyone will enjoy!
3 ears fresh corn, cut from cob (about 2 1/2 cups kernels or 1 (10-ounce) package frozen corn, thawed)
8 ounces whole wheat fusilli pasta, cooked, drained and cooled
1 can (15 ounces) no-salt-added black beans (about 1 1/2 cups), rinsed and drained
1 tomato, diced
1/2 cup fresh cilantro, chopped
3 tablespoons sliced green onion
3 tablespoons nutritional yeast
2 tablespoons lemon juice
2 tablespoons reduced-sodium tamari
1 teaspoon lemon zest
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Spread corn kernels in a single layer and roast 18 to 20 minutes or until starting to turn golden.  (Alternately, grill corn on the cob, allow to cool and remove kernels.)
In a large mixing bowl, combine roasted corn with pasta, beans, tomato, cilantro, green onion, nutritional yeast, lemon juice, tamari and lemon zest.  Toss well and serve.
Nutritional Info: 
PER SERVING:340 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 68g carbohydrate (12g dietary fiber, 6g sugar), 16g protein
*Recipe Courtesy of Whole Foods MarketBlack Bean & Corn Roasted Salad

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