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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 12 servings |
||
| Calories 264 | ||
| Calories from Fat 62 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 259mg | 10% | |
| Potassium 695mg | 19% | |
| Total Carbohydrate 41.2g | 13% | |
| Dietary Fiber 11.3g | 45% | |
| Sugars 1.6g | ||
| Protein 12.3g | 24% | |
Ingredients
- 2 cups corn kernels (2 or 3 cobs)
- 1 large tomato, diced
- 1 medium zucchini, grated
- 2 medium carrots, grated
- 3 stalks celery, diced
- 1/2 cup chives, minced
- 1/2 cup parsley, minced (or cilantro if you prefer)
- 1 (19 ounce) can black beans
- 1 (19 ounce) can red kidney beans
- 1 (19 ounce) can chickpeas
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon savory
- 1/2 teaspoon chervil
- 1/2 teaspoon ground celery seed
Directions
1
Cook the corn briefly.2
Drain and let cool.3
Chop the tomato and prepare the remaining vegetables and herbs.4
Rinse and drain the beans.5
Mix the vegetables, herbs and beans togather in a large bowl.6
Mix the oil, vinegar and spices.7
Toss into the salad.8
Serve chilled.
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- Course > Salads
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Vegetables > Squash
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- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Refrigerator
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef #582318
On Sep 8, 2007
I made this yesterday for a garden club meeting and although its a beautiful salad it was rather bland tasting and I even doubled the dressing. Maybe it would be better with an Italian dressing or with garlic chives instead of regular chives.
From: Jan Marie
On Jul 19, 2003
I made this today and it's excellent. I didn't have the spices you called for except cumin. I added cubed ham to make it the main dish and it got rave reviews. I used the cuissanart and the chopping was a breeze. Thanks for sharing. I will definitely make this salad again.
From: Indiana Debbie
On Jul 20, 2003
For some reason this was not as flavorful as I expected. I used all of the spices except the chervil and even added a red onion and a 1/4 of red wine vinegar after tasting it the first time.
From: Aric Ross
On Aug 17, 2003
Great tasting recipe. The variety of ingredients make this a very colorful dish for a festive occassion. I subsituted cilantro for the parsley giving it a Tex-Mex flavour. The spices are suprisingly subtle, a great combination while not overpowering the natural flavor of the vegetables. I topped my salad off with fresh cracked pepper just before serving. Definately will make this dish again. Recommended!
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