Papaya, Black Bean & Corn Salad
This side dish can be served at room temperature or chilled. On its own, it's the perfect lunch. Pair it with grilled seafood, chicken sausage, or a vegetable rice pilaf for dinner.
Ingredients1 cup corn (about 2 ears)
2 cups papaya, diced (about ½ a medium-sized fruit)
1 15-ounce can black beans, drained and rinsed
1 teaspoon lemon rind (about one medium lemon)
1 tablespoon fresh chopped mint
2 tablespoons lemon juice (about one lemon)
1½ tablespoons vegetable or canola oil
½ teaspoon kosher or sea salt
½ teaspoon freshly ground pepper
Mint leaves for garnish
Nutrition FactsPer serving: 207 calories, 6 g fat (0.6 g saturated), 33 g carbohydrates, 8 g protein, 10 g fiber, 374 mg sodium (17% Daily Value).
Read more Healthy Recipes.
- If using fresh ears of corn, grill them on a hot nonstick grill pan for 1 to 2 minutes per side, allow to cool, stand them up on the wide end, and run a sharp knife down the length until all kernels are removed. If using frozen corn, rinse and pat dry. Sauté briefly (2 to 3 minutes) in a nonstick skillet. Place in a 5-cup serving bowl.
- Peel, seed, and dice the papaya into 1/4-inch pieces. Add to corn.
- Drain and rinse the black beans and add them to the bowl. Add the lemon rind and chopped mint.
- Whisk together lemon juice, oil, salt, and pepper, and pour over salad. Toss ingredients gently with two forks and serve immediately or chill for an hour or overnight.