Mexican Black Bean and Corn Salad Recipe

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1 vote | 4144 views

This is a great side dish for picnics and outdoor parties since there is no mayo in it. The cilantro, fresh garlic and lime juice really bring a crisp freshness to this salad/ salsa. It's great on it's own but its also wonderful with fish tacos or as a salsa with corn chips... great over eggs or in an omelet.

Cook time refers to marinating time!

Prep time:
Cook time:
Servings: 10-12
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Ingredients

Cost per serving $0.36 view details
  • 1 - 15 oz can of corn or 2 cups of grilled corn (if you have the time)
  • 1 - 15 oz can of black beans, drained and rinsed
  • 2 - tomatoes, chopped
  • 2-3 cloves garlic, minced
  • 1/4 cup fresh cilantro, minced (more if you like)
  • 1 - red onion, fine dice (half if its a very large onion)
  • Dressing:
  • 2 Tbsp sugar
  • 2 Tbsp white vinegar
  • 2 Tbsp olive oil
  • Juice of one lime
  • Lime zest to taste
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin, more if you like

Directions

  1. In a large bowl mix drained corn, black beans, tomatoes, garlic, onion and cilantro.
  2. In a medium bowl whisk together the vinaigrette dressing ingredients.
  3. Pour over corn mixture and stir well. Adjust seasonings to taste and let marinate for at least 4 hours, overnight is better!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 102g
Recipe makes 10 servings
Calories 230  
Calories from Fat 45 20%
Total Fat 5.11g 6%
Saturated Fat 0.78g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 214mg 9%
Potassium 704mg 20%
Total Carbs 38.2g 10%
Dietary Fiber 7.3g 24%
Sugars 5.3g 4%
Protein 10.41g 17%
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Comments

  • judee
    May 1, 2015
    This is a typical Mexican bean dish right in time for cinco de maya

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