Black Bean and Corn Salad

Black Bean and Corn Salad

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    • Prep Time
    • Minutes

This salad is a great side dish for Mexican entrées or can be used as a dip for tortilla chips to start the meal. Use the measurements as a guide, but feel free to tinker.

Recipe Rating

  • (58.4 /5)
  • 411 ratings

Ingredients

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup fresh, frozen, or canned no-salt-added corn, drained
  • 1 tomato, chopped
  • 1 red, yellow, or green bell pepper, seeded and chopped
  • 1/2 small red onion, chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh cilantro

Nutrition Info

  • 125 Calories

  • 20 - Calories from Fat

  • 2.5 g Total Fat

  • 0.4 g - Saturated Fat

  • 0.0 g - Trans Fat

  • 0.5 g - Polyunsaturated Fat

  • 1.4 g - Monounsaturated Fat

  • 0 mg Cholesterol

  • 80 mg Sodium

  • 20 g Total Carbohydrate

  • 7 g - Dietary Fiber

  • 5 g - Sugars

  • 6 g Protein

Instructions

  1. In a bowl, combine black beans, corn, tomato, bell pepper, onion, and jalapeño. In a bowl, combine lime juice, oil, and cumin and drizzle over beans. Season with salt and pepper and sprinkle with cilantro.
  • Servings : Serves 8 to 10
  • Ready in : 15 Minutes

Rate this recipe

  • 411 People Rated This Recipe

  • Average Rating

  • (58.4 / 5)