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Bean and Corn Salad with Roasted Asparagus

Yields4 Servings

asparagus spears

 16 Asparagus Spears
 2 tbsp Olive Oil
 Salt & Pepper
 1 cup Cooked Black Beans
 1 cup Cooked Kidney Beans
 1 cup Fresh Corn Kernels
 ½ cup Fresh Parsley, finely chopped
 Juice of 1 Lemon
1

Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper

2

Place the asparagus, olive oil, salt and pepper onto the tray and mix with your hands to coat the asparagus with oil and seasoning

3

Place into the oven to bake for about 20 minutes or until the asparagus is soft

4

While the asparagus spears are cooking, prepare the salad: place the black beans, kidney beans, corn, parsley and lemon juice into a salad bowl and toss to combine

5

Add the cooked asparagus to the salad and toss through

6

Serve immediately

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories210
% Daily Value *
Total Fat 8g11%
Total Carbohydrate 27g10%
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.