Black Bean, Kiwi & Corn Salad with Wine Vinaigrette
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Nutrition Facts per serving (1 serving is 1 zucchini boat with ¼ cup filling: 39 Calories, 8 g Carbohydrate, 2 g protein, 0 g Fat, 2 g fiber, Sodium 66 mg, See full directions and link below. Nutrition Information Per Serving (¼ of entire recipe): 232 calories, 47 g carbohydrate, 12 g protein, 2 grams fat, 11 g fiber, 393 mg sodium
Ingredients
  • Dressing
  • • 4 Tbsp plain nonfat yogurt
  • • 10 finely chopped, shelled, raw pistachios
  • • ½ tsp olive oil
  • • 3 Tsp red wine vinegar
  • • Sea salt and freshly ground black pepper to taste
  • Salad
  • • 1, 16 ounce bag of organic frozen corn, mostly defrosted
  • • 1, 15.5 ounce can black beans, refrigerated
  • • 1 kiwi
  • • 2-3 Roma Tomatoes
  • 3 zucchini (for the boats)
Instructions
  1. Directions:
  2. Dressing:
  3. Place the yogurt, pistachios, oil and vinegar in a small bowl. Season to taste with salt and pepper. Set aside.
  4. Salad:
  5. If you didn’t allow the corn to defrost the corn in the fridge, place it in the microwave and defrost according to the package directions. We recommend just making sure it’s not frozen, but leaving it very chilled.
  6. Toss the corn, beans, kiwi and tomatoes with the dressing and serve. Best served chilled! Awesome!
  7. Zucchini Boats:
  8. Take it a step further and cut several zucchinis in half. Then using a knife, scoop out the inside of the zucchini, leaving just about ¼ inch around the outer shell. Serve the corn/yogurt mixture in zucchini boats by scooping ¼ salad into each zucchini.
Recipe by Nutrition Twins at https://www.nutritiontwins.com/black-bean-kiwi-corn-salad-with-wine-vinaigrette/