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Nutrition Facts
Serving Size 1 (156g) Recipe makes 6 servings The following items or measurements are not included below: 1 chipotle chiles in adobo
Calories 148
Calories from Fat 20		(13%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 19mg		0%
Potassium 404mg		11%
Total Carbohydrate 28.1g		9%
	Dietary Fiber 7.1g	28%
	Sugars 1.4g
Protein 6.6g		13%
detailed view... how is this calculated?

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⁽⁷⁾ RATE IT NOW Print Recipe

By: spatchcock
Jul 24, 2003

This is a very good salad--nice to have the southwest flavor and still have the healthy benefits. Only 2 tsp olive oil!

SERVES 6 (change servings and units)

Ingredients

2 cups frozen corn kernels
1 red bell pepper, diced
1 cup diced jicama (I left this out)
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons fresh lime juice
1 tablespoon mirin
2 teaspoons olive oil
1 chipotle chile in adobo, chopped (about 2 tsp)
2 tablespoons chopped cilantro, plus more for garnish
1/4 teaspoon ground cumin
sea salt

Directions

1
If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water.
2
Slice the kernels from the cobs.
3
(If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
4
In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
5
Pour over the vegetables and toss to mix.
6
Chill for at least 30 minutes to allow flavors to blend.
7
Garnish with a few cilantro leaves before serving.

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Featured Reviews for This Recipe

From: Prose

On Apr 12, 2008

This is really good and easy. I used canned corn instead of frozen. I would definitely not leave out the jicama, if you can find it, because it really adds great texture to the salad. It is great on a bed of salad greens with a side of corn cakes. I will definitely make this again.

1 person found this review helpful

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From: CASunshine

On Apr 5, 2007

Really great salad that I chopped extra small and used for a tortilla chip dip. Made as directed with frozen corn. Very tasty & just spicy enough! Thanks!

1 person found this review helpful

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From: clarinet player

On Jun 10, 2004

Wow! This is a tasty, easy to prepare salad that had enough "kick" to it to be interesting, but not so much to burn your lips off. I did use the Jicama, but forgot to pick up a bell pepper, so that was omitted. Otherwise, I followed the recipe as written. I could leave out the cumin(just not a fan of it.)Both husband and son ranted, son even finished it off for lunch the next day. Too bad, I was going to take it to work!

4 people found this review helpful

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From: dave aronson

On Feb 23, 2005

I'm hooked on this recipe! definately use the black beans. I put this on a layer of lettuce. I also chop up some grilled skinless chicken breast and put it on the salad. It makes a great lunch.

3 people found this review helpful

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Read all 7 reviews