This is a refreshing and light summer bean salad packed with roasted corn, cherry tomatoes, basil, and lemon dressing!
Total Time
1hr 20min
5.0
5 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
6
Ingredients
•
1
ear
Corn
•
12
Cherry Tomatoes
, halved
•
1
pinch
Salt
•
1
pinch
Ground Black Pepper
•
1
dash
Olive Oil
•
1
can
(15 oz)
White Beans
, drained, rinsed
•
1
can
(15 oz)
Red Kidney Beans
, drained, rinsed
•
1
can
(15 oz)
Black Beans
, drained, rinsed
•
3
Large
Fresh Basil Leaves
, torn
•
2
Lemons
, juiced
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Get out a baking dish and combine the Corn (1 ear), Cherry Tomatoes (12), Salt (1 pinch), Ground Black Pepper (1 pinch), and Olive Oil (1 dash). Stir it all together thoroughly. Let them roast in the oven for 10 minutes.
3.
When they are done, combine them in a large bowl with White Beans (1 can), Red Kidney Beans (1 can), Black Beans (1 can), Fresh Basil Leaves (3), and juice from the Lemons (2). Toss the salad together thoroughly, then let chill for an hour at least in the refrigerator.
4.
Serve and enjoy!
Nutrition Per Serving
CALORIES
398
FAT
0.8 g
PROTEIN
25.0 g
CARBS
73.4 g
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