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Fresh Corn Salsa Salad
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serves 8


1/2 cup rice vinegar
1 tablespoon olive oil
1/4 cup sugar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 ears fresh corn, cooked
1-1/2 cups canned black beans, rinsed and drained
4 green onions, chopped
1 small cucumber, seeded and chopped
1/2 cup red pepper, chopped
1 cup cherry tomatoes, halved
3 tablespoons cilantro, chopped
2 tablespoons basil leaves, chopped
1 small jalapeño pepper, seeded and finely chopped
2 cups arugula leaves, torn into small pieces
Optional: 1 avocado, cubed

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Fresh Corn Salsa Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


For dressing

  1. In a small bowl, whisk together vinegar, oil, sugar, salt and 
pepper until sugar is dissolved.
  2. Set aside while preparing salad.

For salad

  1. Cut corn from cobs.
  2. In large bowl, toss corn, black beans, onions, cucumber, 
red pepper, tomatoes, cilantro, basil leaves and jalapeño pepper with the dressing and stir to combine.
  3. When ready to serve, add arugula leaves and avocado

Per serving: 204 calories, 1g fat, 0g sat fat, 42g carbohydrates, 10g protein, 148mg sodium, 8g fiber

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