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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (170g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 244 | ||
| Calories from Fat 115 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.8g | 19% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 8.9g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 586mg | 24% | |
| Potassium 435mg | 12% | |
| Total Carbohydrate 27.3g | 9% | |
| Dietary Fiber 7.9g | 31% | |
| Sugars 2.2g | ||
| Protein 7.8g | 15% | |
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Black Bean and Corn Salad ( Dip )
By: ~Rita~
Jul 7, 2003
Refreshing!Light!Great way to use that last cob of grilled corn.Gives the dish a light smokey flavor.Good for picnics, camping,& pot luck. Makes a good side as well as a meal. Using it as a relish to top grilled salmon or tuna. Try dipping tortilla chips into it.
SERVES 6 -8
Ingredients
Dressing
- 1/3 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/4 teaspoon sugar
- 1/8 teaspoon black pepper
Salad
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup grilled fresh corn kernel or 1 can corn, drained
- 3/4 cup red onion, chopped
- 1/2 cup tomato, diced
- 1/2 cup sweet red pepper, chopped
- 2 jalapenos, seeded-and finely chopped
- 1/4 cup fresh cilantro or parsley or basil, finely chopped (I like to mix all three)
Directions
1
In a large bowl, combine salad ingredients.2
In a small bowl whisk together dressing ingredients.3
Pour over the bean mixture and toss until all ingredients are coated.
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- Course > Lunch/Snacks
- Course > Salads
- Course > Condiments, etc. > Sauces > Salsas
- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Beans > Black Beans
- Main Ingredient > Fruit > Citrus > Lime
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > To Go... > Camping
Featured Reviews for This Recipe
From: Rebam98
On Oct 12, 2008
Absolutely fabulous. My GIL and MIL made this for me over Xmas and now I found the recipe! A full 5 stars for being healthy AND tasty AND easy!! I substitute black eyed peas for black beans out of personal preference.
From: Kim127
On Oct 7, 2008
Fabulous! So easy to put together and such a great combination of flavors. We served out with tortilla chips but I also think this would be great as a sandwich topping, in a wrap or something. Thanks Rita!!
From: rokmelon
On Mar 16, 2007
This recipe is completely WONDERFUL! I take a can of corn and put it under the broiler till it is slightly brown to "grill" it. I sub green onions for red, just a personal preference. Otherwise I follow the recipe exactly. I use thai chili's instead of jalapenos too. This recipe is terrific on it's own or combined with long grained rice cooked with whole cumin, tumeric and chicken broth. Thanks!
From: highcotton
On Jun 21, 2005
As promised, this had a really nice, fresh taste. Since my kids have the hate-cilantro gene, I omitted that, using basil and Italian parsley. Other than being a little generous with the lime juice, I followed the recipe exactly. Next time, I think I'll cut back on the cumin a tad — but that's just personal taste. This was enjoyed all, Rita. Thanks for sharing!
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