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Nutrition Facts
Serving Size 1 (298g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 314
Calories from Fat 96		(30%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 397mg		16%
Potassium 904mg		25%
Total Carbohydrate 47.7g		15%
	Dietary Fiber 14.3g	57%
	Sugars 5.7g
Protein 12.7g		25%
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Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish

Recipe #375073 | 25 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jb Tyler, TX
May 29, 2009

A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.

SERVES 6 -8 , 3 -4 cups (change servings and units)

Ingredients

2 (15 ounce) cans rinsed & drained black beans
3 ears corn on the cob
3-4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 chopped red pepper
2 chopped and seeded tomatoes
3 minced jalapeno peppers, seeds removed
1 chopped purple onion, small
1 chopped peeled seeded avocado
1/4 cup chopped fresh cilantro

Directions

1
Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
2
Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

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Featured Reviews for This Recipe

From: Chef #1316177

On Jul 6, 2009

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From: Diane C #2

On Jun 7, 2009

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From: Chef #1031760

On May 29, 2009

the beans are not listed in the ingrediants

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From: Adelinkat

On Jun 20, 2009

This recipe is definitely a keeper! I have tried a few recipes like this one but this is the only one that I will use now. I have served this as a side dish and also as a dip with chips, its great either way. This is so fresh and delicious, its perfect for summer. I always get requests for this recipe. You can adjust the spice by adding more jalapenos or less to suit your family. Sometimes I use frozen corn if fresh isn't in season, it also helps to chill the dish. Thanks so much for sharing this recipe, we love it!

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