Buttery Summer Corn & Bean Salad

Buttery Summer Corn & Bean Salad

  • Recipe Serves: 8
  • Prep Time 10 min
  • Cook Time 7 min

Ingredients:

  • 2 Tbsp. Country Crock® Spread
  • 1/2 cup diced red onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 2 cups fresh corn kernels or drained canned or thawed frozen corn kernels
  • 2 cups low sodium black beans or regular black beans, rinsed and drained
  • Pinch cayenne pepper
  • 1 avocado*, diced
  • 2 Tbsp. sliced almonds, (optional)
  • 1 1/2 Tbsp. chopped fresh cilantro leaves

Directions:

  1. Melt Country Crock® Spread in large nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, 3 to 5 minutes. Add corn and beans and cook another minute or two. Sprinkle with cayenne pepper.
  2. Transfer to a large bowl and gently stir in avocado, almonds and cilantro. If desired, season with salt and pepper.

* Instead of avocado, you can substitute 1 cup cooked (yield from 1/2 cup uncooked) small shell pasta.

Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 160
Calories from Fat 60
Total Fat 6 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 105 mg
Total Carbs 22 g
Dietary Fiber 7 g
Sugars 2 g
Protein 6 g
Vitamin A 10 %
Vitamin C 40 %
Calcium 2 %
Iron 8 %
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