Corn and Black Bean Salad

1 Review
ADD YOUR REVIEW
Yield
6 Servings
September 2005
RECIPE BY MyRecipes

Ingredients

  • 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

Nutritional Information

  • Calories 217
  • Fat 13g
  • Satfat 2g
  • Protein 6g
  • Carbohydrate 23g
  • Fiber 7g
  • Cholesterol 0mg
  • Sodium 551mg

How to Make It

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

wow!!

stellacorona
March 23, 2018
i cooked my frozen corn, then put that with red onion and red peppers on foil then sautéed on the grill.  after adding to the bean and spice mixture,  it was awesome!   a nice change for a cold salad.   love the combination of items.  

missib49's Review

missib49
September 01, 2012
Wonderfully fresh side--and healthy to boot! Cooking the corn is essential. I even cook it until it is beginning to caramelize, which enhances its sweetness. I suppose the cilantro could be subbed with another herb, like parsley, perhaps, but the lime juice adds a much better flavor than lemon would. I make this all year.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com