Zesty Black Bean and Corn Salad

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.


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


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


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.