​​​​​​​Grilled Corn, Black Bean, & Edamame Salad with Cilantro-Lime Vinaigrette

ciKitchen

Sarah Bush Lincoln Weight Management program offers multiple options for helping you lose weight.

They not only offer the HMR weight loss program to help patients but also options for individual nutritional counseling, consulting packages and even options to meet with a doctor for possible weight loss medication. This comprehensive weight-loss program provides guidance and support from experts in the field of obesity to help prepare patients for a lifetime of healthier living. Sarah Bush Lincoln Weight Management Program also offers FREE cooking demonstrations to help patients work on lifestyle changes to better help them in keeping off lost weight. The cooking demonstrations are held in the Center for Healthy Living and incorporate healthy foods, healthy cooking techniques and simple, inexpensive recipes.  Attendees also get to taste all of the recipes demonstrated!  
Next demo is Monday, August 20th 530pm – Back to School recipes

A good meal or snack should be a balance of nutrients from protein, carbs, good fats, vitamins/minerals or other nutrients – less from sugar and unhealthy fats.

  • Protein for proper growth and to keep alert
  • Carbs for fueling bodies and brain
  • Fruits and veggies for vitamins/minerals and other disease fighting nutrients
  • Drinks for hydration and proper body function

Grilled Corn, Black Bean, & Edamame Salad with Cilantro-Lime Vinaigrette

 Source: Illinois Farm Bureau Partners Magazine

Makes: 10 servings

Ingredients:

1 ½ cups grilled corn

1 can (sixteen ounces) black beans, drained and rinsed

1 cup frozen edamame, shelled and thawed

1 medium red bell pepper, finely chopped (about 1 cup)

3 green onions (white part only), chopped (about ½ cup)

2 tablespoons fresh cilantro, chopped

2 tablespoons canola oil

Freshly squeezed juice from 1 lime (about ¼ cup)

Directions:

  1. To grill corn, pull outer husks down to the base of the ear and strip away silk. Fold the husks back in place and soak in cold water for about 10 minutes. Remove the corn from the water and shake off excess. Set the corn on the grill, close the cover and grill for about 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a knife. Discard the husks and remove the kernels.
  2. In a large bowl, combine corn, beans, edamame, bell pepper, onions, and cilantro.
  3. In a small bowl, mix together the oil and lime juice. Pour the dressing over the vegetable mixture and toss until well coated.
  4. Cover and refrigerate at least 1 hour.

Nutrition Information: Serving Size: ½ cup

Per Serving: Calories 106, Fat 4g, Cholesterol 0mg, Na+ 70mg, Carb 14g, Protein 5g, Fiber 5g

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