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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 26%
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 6.5g
  • Carbohydrate: 30.3g
  • Fiber: 7.3g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 359mg
  • Calcium: 46mg

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

  1. 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.
  2. 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.
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