Toasted Walnut, Black Bean, Corn And Tomato Salad

Recipe and image courtesy of California Walnuts

Toasted Walnut, Black Bean, Corn And Tomato Salad.

Happy Saturday friends. Any fun plans for the weekends? I am off to walk Mollie then me and my Daughter are off to Nottingham for a bit of shopping and exploring.

Fancy trying this Toasted Walnut, Black Bean, Corn And Tomato Salad recipe out? How nice, healthy and tasty does it look!!

Toasted Walnut, Black Bean, Corn And Tomato Salad

Dietitian Sian Porter says: “Walnuts provide plant-based protein in this salad and boost the fibre content. Replacing foods high in saturated fat, such as fatty meat, with foods high in unsaturated fat, such as a handful of California walnuts, can help lower cholesterol levels*. The essential omega-3 fatty acid ALA in California Walnuts also helps maintain normal blood cholesterol levels*. In order to stay heart healthy a variety of foods, including a rainbow of fruit and veg is recommended. Providing vitamins, minerals, fibre and phytochemicals these have a protective effect against cardiovascular disease. This salad provides just under half (14.5g) of the UK adult daily fibre recommendation(30g) and over 3 of your ‘5 a day”.

Serves 6

How To Make A Toasted Walnut, Black Bean, Corn And Tomato Salad:

Description:

This delicious make-ahead salad is a fresh mix of toasted walnuts, black beans, corn, tomatoes, mozzarella and spring onions, all tossed in a zesty dressing. An easy salad that’s the perfect lunchtime meal!

Ingredients:

Salad:

  • 120g California walnut halves
  • 2 x 400g cans black beans, drained and rinsed
  • 450g frozen sweetcorn, prepared according to directions, then cooled
  • 50g fresh mini mozzarella balls
  • 250g cherry tomatoes, halved
  • 1 bunch spring onions, white and green parts, thinly sliced
  • 25g coriander, roughly chopped

Dressing:

  • 125ml rice vinegar
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp pepper

Assembly:

  • 125g baby spinach and kale mix
  • 1 lime, cut into wedges

Preparation:

Salad:

  1. Preheat oven to 180oC, gas mark 4. Place walnuts on a baking sheet in a single layer. Roast for 8 minutes or until lightly toasted and fragrant. Remove from oven. Chop roughly when cool.
  2. Add walnuts, black beans, sweetcorn, mozzarella, tomatoes, spring onions and coriander equally to 6 lunch containers. Refrigerate until ready to serve.

Dressing:

  1. Add rice vinegar, extra virgin olive oil and black pepper to a small bowl. Whisk until well combined.
  2. Divide equally into 6 individual salad dressing containers. Refrigerate until ready to serve. Or, keep in original container, shake well and pour into each lunch container when ready to serve.

Assembly:

  1. Add baby spinach and kale to toasted walnut, black bean, corn and tomato salad containers.
  2. Drizzle each salad with salad dressing.
  3. Serve with lime wedges.
Toasted Walnut, Black Bean, Corn And Tomato Salad

What do you think about this Toasted Walnut, Black Bean, Corn And Tomato Salad?

Do you fancy trying it?

Recipe and image courtesy of California Walnuts: Twitter.Facebook.Instagram.

Recipe Card:

Toasted Walnut, Black Bean, Corn And Tomato Salad

This delicious make-ahead salad is a fresh mix of toasted walnuts, black beans, corn, tomatoes, mozzarella and spring onions, all tossed in a zesty dressing. An easy salad that’s the perfect lunchtime meal!
Servings 6
Author California Walnut

Ingredients

  • 120g California walnut halves
  • 2 x 400g cans black beans, drained and rinsed
  • 450g frozen sweetcorn, prepared according to directions, then cooled
  • 50g fresh mini mozzarella balls
  • 250g cherry tomatoes, halved
  • 1 bunch spring onions, white and green parts, thinly sliced
  • 25g coriander, roughly chopped
  • 125ml rice vinegar
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp pepper
  • 125g baby spinach and kale mix
  • 1 lime, cut into wedges

Instructions

  • Salad:
    Preheat oven to 180oC, gas mark 4. Place walnuts on a baking sheet in a single layer. Roast for 8 minutes or until lightly toasted and fragrant. Remove from oven. Chop roughly when cool.
  • Add walnuts, black beans, sweetcorn, mozzarella, tomatoes, spring onions and coriander equally to 6 lunch containers. Refrigerate until ready to serve.
  • Dressing:
    Add rice vinegar, extra virgin olive oil and black pepper to a small bowl. Whisk until well combined.
  • Divide equally into 6 individual salad dressing containers. Refrigerate until ready to serve. Or, keep in original container, shake well and pour into each lunch container when ready to serve.
  • Assembly:
    Add baby spinach and kale to toasted walnut, black bean, corn and tomato salad containers.
  • Drizzle each salad with salad dressing.
  • Serve with lime wedges.

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Butternut Squash, Quinoa, Pear and Walnut Bowl.

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Recipe and image courtesy of California Walnuts


6 Comments

  1. 3rd March 2019 / 4:40 pm

    Beautiful! Thanks for sharing!!

  2. 4th March 2019 / 2:03 pm

    This looks delicious and my daughter and I would definitely take it for lunch. Thanks for a new salad recipe. I am so excited to try it out!

    bosbodaciousblog.blogspot.ca

  3. 5th March 2019 / 2:42 am

    That looks so yummy. I’d probably also shred up a rotisserie chicken too just because I try to eat pretty high protein but either way this is a great idea!

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