Corn and Black Bean Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup cooked corn kernels (see Micro-Tips)
- 1cup canned black beans, thoroughly rinsed and drained, or 1 cup dried beans cooked
- 8 to 9ounces ripe tomato, cored and cut ¼-inch dice (1 cup)
- 1½ounces peeled onion, finely diced
- 1cup lightly packed cilantro leaves, coarsely chopped
- 1 to 2jalapeno peppers, fresh or canned, seeded and very finely chopped
- 2tablespoons lime juice
- 2tablespoons olive oil
- 1teaspoon kosher salt, or more if using home-cooked beans
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
249 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 11 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients. Allow to stand for ½ hour. Taste for salt and pepper.
Private Notes
Comments
A really quick and delicious side dish. I also added a diced red pepper and a clove of garlic. I also added a dash of cumin to the dressing, along with a bit of sugar. It got rave reviews. I plan to eat the leftovers as a dip with tortilla chips.
Substituted shallot for onion, but that's the only change. Delicious!
Solid recipe. Had yellow pepper on hand so added that and a little coriander (because I didn’t have cilantro) and Mexican oregano (probably too strong for this application). Subbed green onion. I think avocado would be a good addition and make it more of a meal.
Add garlic, cumin and smoked paprika.
I recommend making this the day before you plan on serving it to give the flavors a chance to develop overnight in the fridge. Also I used a can of niblet corn, drained, instead of fresh. There were no leftovers.
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