Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 2

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.

Jennifer Martinkus and Derrin Davis
Recipe by Cooking Light July 2003

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

164 calories; calories from fat 26%; fat 4.8g; saturated fat 0.7g; mono fat 2.3g; poly fat 1.5g; protein 6.5g; carbohydrates 30.3g; fiber 7.3g; iron 2.1mg; sodium 359mg; calcium 46mg.
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