Black Bean and Roasted Vegetable Salad

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* Exported from MasterCook *

 

Black Bean and Roasted Vegetable Salad

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup fresh corn (cut from 2 ears) or frozen

corn (unthawed if frozen)

1 red bell pepper -- cut into 1/2-inch-thick strips

1 onion -- cut into 1/4-inch-thick slices

2 teaspoons vegetable oil

3 tablespoons balsamic vinegar

1 can black beans -- (16-ounce) rinsed and drained

2 tablespoons chopped fresh basil leaves

 

Preheat oven to 425 F.

 

In a large bowl toss corn, bell pepper, onion, oil, 1 tablespoon vinegar,

and salt and pepper to taste to combine. In a shallow roasting pan spread

vegetables evenly and roast in middle of oven until vegetables are tender,

about 25 minutes. Cool vegetables slightly and in a bowl toss with beans,

basil, remaining 2 tablespoons vinegar, and salt and pepper to taste. Serves

2. May be doubled.

 

Each serving: 303 calories, 6 grams fat

(18% of calories from fat)

 

Source:

" Gourmet's Quick Kitchen (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 411 Calories; 6g Fat (12.9% calories

from fat); 22g Protein; 71g Carbohydrate; 17g Dietary Fiber; 0mg

Cholesterol; 8mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2

Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0