Toasted Walnut, Black Bean, Corn and Tomato Salad
Description
This delicious make-ahead salad is a fresh mix of toasted walnuts, black beans, corn, tomatoes, mozzarella and scallions, all tossed in a zesty dressing. An easy salad that’s the perfect lunchtime meal!
Ingredients
SALAD
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1 cup walnut halves
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3 cups no salt added black beans, drained and rinsed
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16 ounce bag frozen sweet corn, prepared according to directions, then cooled
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2 ounces fresh mozzarella cheese pearls
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1 pint grape tomatoes, halved
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1 bunch scallions, white and green parts, thinly sliced
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1 bunch cilantro, roughly chopped
DRESSING
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1/2 cup seasoned rice vinegar
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3 tablespoons extra virgin olive oil
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1/4 teaspoon pepper
ASSEMBLY
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1 (5 ounce) container baby spinach and kale blend
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1 lime, cut into wedges
PREPARATION
SALAD
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Preheat oven to 350℉. Place walnuts on a baking sheet in a single layer. Toast for 8 minutes or until lightly toasted and fragrant. Remove from oven. Chop roughly when cool.
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Add walnuts, black beans, corn, mozzarella, tomatoes, scallions and cilantro equally to 6 lunch containers. Refrigerate until ready to serve.
DRESSING
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Add rice vinegar, extra virgin olive oil and black pepper to a small bowl. Whisk until well combined.
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Divide equally into 6 individual salad dressing containers. Refrigerate until ready to serve. Or, keep in original container, shake well and pour into each lunch container when ready to serve.
ASSEMBLY
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Add baby spinach and kale greens to toasted walnut, black bean, corn and tomato salad containers.
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Drizzle each salad with salad dressing.
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Serve with lime wedges.
NUTRITION
- Calories: 416 cal
- Total Fat: 21 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 9 g
- Monounsaturated Fat: 7 g
- Cholesterol: 2 mg
- Sodium: 456 mg
- Carbohydrates: 51 g
- Dietary Fiber: 13 g
- Total Sugars: 9 g
- Added Sugars: 0 g
- Protein: 15 g