Corn and Black Bean Salad

Corn and Black Bean SaladRecipe


6 Servings

Cost per Serving:


Recipe from


Nutritional Information

Calories 217
Fat 13 g
Satfat 2 g
Protein 6 g
Carbohydrate 23 g
Fiber 7 g
Cholesterol 0 mg
Sodium 551 mg


5 tablespoons olive oil
2 1/2 cups yellow corn (from about 3 medium ears)
1 (15.5 oz.) can black beans, drained and rinsed
1 (6 oz.) jar roasted red peppers, drained and finely diced
1 medium jalapeño, finely minced (about 1 Tbsp.)
1/4 cup finely chopped fresh cilantro
3 tablespoons fresh lime juice (from 1 to 2 limes)
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper


Heat 2 Tbsp. olive oil in a medium skillet over medium-high heat. Add corn and cook, stirring occasionally, until crisp-tender and bright yellow, about 4 minutes. Remove from heat and let cool.

Mix together corn, beans, roasted red peppers, jalapeño and cilantro. In a small bowl, whisk together lime juice, vinegar, salt, chili powder and pepper. Drizzle over vegetables and toss.