Street Corn & Bean Salad

• porcje: 4
• czas aktywny: 20 min
• całkowity czas: 20 min

Składniki

2 cans black beans or kidney beans, drained (480 g drained weight)

300 g corn kernels

1 large red bell pepper, finely diced

200 g cottage cheese

2 eggs

150 g 0% Greek yogurt

40 g mature cheddar, finely grated

1 tbsp lemon juice

2 tsp taco seasoning

1 tsp ground cumin

1 tsp sweet paprika

¼ tsp cayenne pepper (optional)

½ tsp salt

¼ tsp black pepper

Wskazówki

Heat a large skillet over high heat and cook the corn for 6–8 minutes until lightly charred.

Allow the corn to cool completely.

Hard boil the eggs (12 min)

In a large bowl, whisk together the Greek yogurt, cottage cheese, lemon juice, taco seasoning, cumin, paprika, cayenne (if using), salt, and pepper.

Stir in the cheddar.

Add the beans, corn, and bell pepper and cubed hard boiled eggs.

Mix thoroughly until everything is coated.

Refrigerate for at least 1 hour before serving.

Notatki

Tastes best after a few hours in the fridge.

Keeps for up to 4 days.

If you want a little crunch, sprinkle over 20–30 g chopped cashews when serving.

Wartości Odżywcze

• Wielkość Porcji: 320 g
• Kalorie: 450 kcal
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 5 g
• Tłuszcz Trans: 0 g
• Cholesterol: 15 mg
• Sód: 620 mg
• Węglowodany Całkowite: 42 g
• Błonnik Pokarmowy: 12 g
• Cukry Całkowite: 8 g
• Białko: 32 g