Corn and Black Bean Salad Recipe Print Page

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Salad Recipes

Corn and Black Bean Salad

"I wanted a side dish that had a little spicy heat to serve with my pan-fried tilapia. I came up with this Mexican-inspired salad." -Peggy Kistler, Salem, OR

Cooking Light AUGUST 2006

Yield: 10 servings (serving size: 1/2 cup)

Ingredients

2 cups fresh corn kernels (about 4 ears)
1 cup diced red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup red wine vinegar
1 teaspoon sugar

2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Dash of salt

Preparation

Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.

Combine vinegar and remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.

Nutritional Information

Amount per serving

Calories: 74
Calories from fat: 28%
Fat: 2.3g
Saturated fat: 0.1g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.3g
Protein: 3.4g
Carbohydrate: 14.4g
Fiber: 3.4g
Cholesterol: 0.0mg
Iron: 0.8mg
Sodium: 208mg
Calcium: 19mg

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Corn and Black Bean Salad recipe