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Black Bean, Corn and Blueberry Salad

 







   Serving Size:
1 cup provides 1.5 oz meat/ meat alternate, 1/4 cup vegetable and 1/4 cup fruit for a 3-5 year old at lunch/supper.

 

   Yield:
6 cups

 


 

Ingredients:

1 1/2 cups blueberries
1 1/2 cups frozen, thawed corn
2 15-ounce cans drained and rinsed (3 cups) black beans
3 Tbsp olive oil
1 1/2 tsp Balsamic vinegar
3/4 tsp salt
1 1/2 Tbsp lime juice
3 Tbsp chopped cilantro

Directions:
Cook corn according to package directions. Place in bowl with blueberries and beans. Whisk oil, vinegar, salt, lime juice and cilantro. Pour dressing over corn and bean mixture and toss to combine.

 


 

Rating:  
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Credit:  
Twist & Sprout Cookbook