Corn, Limas and Cherry Tomatoes salad

Ingredients

• Fresh corn kernels: 2 cups (frozen is OK in a pinch)
• Lima beans/ Kidney beans:1 1/2 cups (cooked ) if using canned then drain and rinse well
• Ripe Red cherry tomatoes:1/2 lb.
• Red onion:1 small (thinly sliced)
• Finely chopped coriander leaves: 3 tablespoons

• Lime juice: 3 tablespoons
• Chili powder : 1 1/2 teaspoons
• Olive oil: 2 tablespoons
• Apple cider vinegar: 2 teaspoons
• Oregano flakes:1 teaspoon
• Salt : 1/2 teaspoon or to taste
• Black pepper :to taste

  Method:

1. Boil 4 cups of water in a large saucepan.
2. Cook corn kernels for 2-3 minutes or until corn became no longer starchy but still crunchy.
3. Stop cooking process, drain water and then rinse corn with cold water.
4. Then add rinsed beans and sliced bite-sized cherry tomatoes.
5. Then add chopped onion and coriander leaves.
6. Take a large mixing cup and whisk together lime juice, olive oil, chili powder, vinegar, oregano flakes and salt until combined.
7. Pour over bean and corn mixture.
8. Sprinkle black pepper to taste.
9.  Stir salad ingredient s properly with the help of spatula.
10.  Cover and chill salad for 25 minutes.
11. Serve cool.

Total Servings: 4   Nutritional Information per Serving:-

• Calories: 260
• Carbohydrates: 42.7g
• Cholesterol: 0mg
• Fat: 8.5g
• Saturated Fat: 1.4g
• Fiber: 8.6g
• Sodium: 307mg
• Protein: 8.9g