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Nutrition Facts
Serving Size 1 (151g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 218
Calories from Fat 114		(52%)
Amount Per Serving		%DV
	Total Fat 12.7g	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 365mg		10%
Total Carbohydrate 22.7g		7%
	Dietary Fiber 6.2g	24%
	Sugars 2.2g
Protein 6.1g		12%
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Menus using this recipe:

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Black Bean and Corn Salad ( Dip )

Recipe #66294 | 15 min | 15 min prep | add private note

⁽⁶⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: HoosierGirl - Chef #663374

On Sep 20, 2009

Yummy! Served this yesterday at our family cook out and most everyone loved it! (those that didn't were older and non-spice pallated eaters) I didn't have lime juice so I used lemon juice nor did I have red wine vinegar so I used apple cider vinegar and a couple small splashes of soft red wine, I also used dried cilantro & parsley but it turned out fanastic (I let it set 2 hours before serving). So refreshing and delicious! I will make his again. Thank you for this recipe!

1 person found this review helpful

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From: Chef #1231275

On Sep 19, 2009

I love this recipe, I seriously cant stop eating it. I like it with tortilla chips or as a filling for a lettuce wrap.

0 people found this review helpful

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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!

7 people found this review helpful

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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!

5 people found this review helpful

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