Zesty Black Bean and Corn Salad

6 Reviews
ADD YOUR REVIEW
Yield
6 servings (serving size: 1 cup)
By Jennifer Martinkus and Derrin Davis
July 2003
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

Debmatz's Review

ESmith6
July 29, 2014
This was really light and delicious! Didn't have any fresh oregano, so just left it out. Used frozen corn so the recipe was simple and fast. Lightly sautéed the onion after the corn was done cooking. I didn't think the vinegar was too strong at all - mostly tasted the lime. Will certainly make it again!

mandofan's Review

Amanda8899
October 11, 2011
Excellent! Keeps wonderfully weel.. However, it does take some time to put it all together. This isn't a super quick side dish.

ESmith6's Review

DanaSam
July 10, 2011
Very tasty. I used leftover corn on the cob that had already been cooked but I still charred it. Next time I would reduce or eliminate the red wine vinegar because I felt it over-powered the other flavors. I ended up juicing an extra lime which helped. I also added some crumbled feta since I was serving this as a light main dish and that added a nice flavor. I will make this again.

NCYankee's Review

Debmatz
October 25, 2009
We made this as a pot luck dish for a party and kept hearing people say "have you tried the black bean salad, its terrific". We used frozen corn which worked well. Can't wait to eat the portion I saved for lunch this week (if my 10 year old doesn't take it first!)

DanaSam's Review

NCYankee
July 14, 2009
This corn salad has a southwestern flair. I used canned corn and it worked just fine. Although, I would love to try the frozen roasted corn from Trader Joe's in this recipe...it would cut out the first step in the recipe. I also omitted cilantro...just don't like it. Will probably make this again...although there are so many alternative corn salads to try out there.

Amanda8899's Review

mandofan
March 05, 2009
I was looking for something *lighter* for a side (as opposed to beans and rice) for my mexican dishes and this salad is amazing! I am so glad I found it. I used frozen corn (thawed) and it worked well. I have already made this twice this week and it will definitely be a regular menu item.