Corn and Black Bean Salad

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Nutritional Information

Amount per serving
  • Calories: 217
  • Fat: 13g
  • Saturated fat: 2g
  • Protein: 6g
  • Carbohydrate: 23g
  • Fiber: 7g
  • Cholesterol: 0mg
  • Sodium: 551mg


  • 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


  1. 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.
  2. 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.
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