Summer Three Bean Salad
Prep Time
10 mins
Cook Time
10 mins
Chilling Time
1 hr
This is such a refreshing and light summer three bean salad packed with roasted corn, cherry tomatoes, basil and lemon dressing!
Course: Appetizer
Cuisine: American
Keyword: Salad, Summer Three Bean Salad
Servings: 6
Calories: 183 kcal
Ingredients
- 1 ear corn cut from the cob
- 12 whole cherry tomatoes halved
- 1 pinch salt
- 1 pinch black pepper
- 1 dash olive oil
- 1 can white beans 15 ounces, drained and rinsed
- 1 can kidney beans 15 ounces, drained and rinsed
- 1 can black beans 15 ounces, drained and rinsed
- 3 large basil leaves torn into small pieces
- 2 whole lemons juiced
Instructions
-
Pre-heat the oven to 350. Get out a baking dish and combine the corn kernels, tomato halves, salt, pepper and olive oil in it. Stir it all together thoroughly, then let them roast in the oven for 10 minutes. When they are done, combine them in a large bowl with the remaining ingredients. Toss the salad together thoroughly, then let chill for an hour at least in the refrigerator. Serve and enjoy!
Nutrition Facts
Summer Three Bean Salad
Amount Per Serving (1 serving)
Calories 183
% Daily Value*
Sodium 228mg10%
Potassium 705mg20%
Carbohydrates 36.9g12%
Fiber 10g42%
Sugar 3.8g4%
Protein 11.4g23%
Calcium 60mg6%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.