Zesty Black Bean and Corn Salad

recipe
Black bean recipes make for hearty sides or filling vegetarian meals. This black bean and corn salad is good on its own or as a filling in a Southwestern wrap.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 26 %
Fat 4.8 g
Satfat 0.7 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 6.5 g
Carbohydrate 30.3 g
Fiber 7.3 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 359 mg
Calcium 46 mg

Ingredients

2 teaspoons vegetable oil
Cooking spray
2 garlic cloves, minced
2 1/2 cups fresh corn kernels (about 4 large ears)
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon extravirgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 cup halved grape tomatoes
1 cup diced red bell pepper
3/4 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons minced seeded jalapeño pepper
1 tablespoon chopped fresh oregano
1 (19-ounce) can black beans, rinsed and drained

Preparation

Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add corn; sauté 8 minutes or until browned. Remove from pan; cool completely.

Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.

Jennifer Martinkus and Derrin Davis,

Cooking Light

July 2003
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