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Black Bean and Corn Salad Recipe
Easy, Tasty Summer Bean Salad or Salsa Recipe
Wrap black bean salad in a tortilla with salsa and sour cream, serve it on a bed of rice, or with tortilla chips. Take it to picnics or potlucks and be the most popular guest!
Total Prep and Cook Time: 45 minutes
Yield: 6 Servings
Nutrition Data, 182g Serving: 161 cal, 47 cal from fat, 1g saturated fat, 25g carb, 6g fat, 208mg sodium, 8g fiber, 7g protein, low Cholesterol, good source Vit C, A, K, Folate, Potassium, Estimated glycemic load 8
Printable Recipe: Click the print button in your browser to print JUST the recipe
Bean Salad Ingredients:
- 1 1/2 cups cooked black beans (or 1 15 oz can rinsed and drained)
- 1 1/2 cups frozen corn, thawed
- 3 green onions white & green parts, sliced thin
- 1 jalapeño pepper, seeded and minced
- 3 medium plum tomatoes, seeded and diced
- 1 large avocado peeled and diced
- 1/2 bunch fresh cilantro, leaves stripped off & minced (1/4 cup minced)
- 2 Tbsp fresh lime juice (1/2 - 1 lime)
- 2 garlic cloves, peeled, stem removed, minced
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
Directions:
- Combine all ingredients in a large bowl
- Serve immediately
Cooking and Serving Tips:
This easy summer salad recipe is delicious with fresh corn. If you are making corn on the cob cook 3 extra cobs of corn and make this black bean recipe the next day.
To remove the kernels from the cob, stand the cobs upright and using a sharp knife cut downward along the length of the cob where it meets the kernels. Keep the hand holding the corn cob above the knife so that a slip does not result in an emergancy room trip!
With the raw jalapeno, garlic and onion, this is quite a spicy salsa. If you're not so fond of spicy, leave them out. It'll be just as delicious.
Serve this easy summer recipe as a stand alone black bean salad or as a topping or side for your favorite Mexican-style dish.
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