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Lynbrook | New Hyde Park | NY

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Recipe of the Week: Summer Corn Salad

August 18, 2016

Prep Time: 5 minutes
Servings: 4

  • 4 ears of corn kernels or 3 cups frozen defrosted
  • 1 can of black beans, drained and rinsed
  • 1 cup diced tomato (or grape tomatoes halved)
  • 3-4 scallions chopped, white and light green parts
  • 1 avocado, diced (wait until ready to eat, ¼ avocado per serving)
  • 1 tbsp. chopped cilantro
  • Juice of 1 lime
  • 1 tbsp. olive oil
  • ½ tsp. sea salt

Directions:

  1. If using fresh corn, bring large pot of water to a boil. Cook corn 10 minutes. Remove and cool completely. Cut corn kernels and put in a large bowl. If using frozen corn, defrost and drain any water.
  1. Add black beans, tomato, scallions, lime juice, olive oil and salt.  Stir to combine and can be served room temperature or chilled.
  1. Add avocado prior to serving to prevent browning. Enjoy!

Nutrition per Serving

  • Calories: 285
  • Protein: 10g
  • Fat: 8g
  • Carbohydrates: 47g
  • Fiber 13g

Filed Under: News, Recipes Tagged With: corn, salad, summer, tomato

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225 Merrick Road
Lynbrook, NY 11563
USA

T +1 (516) 599-8734
T +1 (516) 599-8707
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