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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	8%
	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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Black Bean and Corn Salad ( Dip )

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

⁽⁶⁷⁾ 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: Amiga001

On Nov 13, 2009

Really excellent salad! Here are my changes and suggestions... I used frozen corn and didn't bother to thaw first. I didn't have cilantro so i used dried chives. I didn't have lime so I used a lemon plus the zest. If you use lemon instead of lime do not use as much salt! Lime and salt kind of cancel each other but that's not true for lemon so it will be too salty if you use lemon instead. Great salad - We loved it!

1 person found this review helpful

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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: 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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