Pat DiMercurio Recipe

Corn and Black Bean Salad

By Pat DiMercurio javancookie


Recipe Rating:
 1 Rating
Serves:
10
Prep Time:
Cooking Method:
No-Cook or Other

Pat's Story

This salad is so refreshing for summer meals. Its filling enough to be a main course with just a loaf of good crusty bread or warm tortillas and a fruit for dessert. I've used cob corn that's been grilled and that is wonderful!

For WW Points plus users:
total fat/2 g
total carbs/21.6
fiber/5.6
protein/5.5
Points + / 3
sodium will depend on whether the beans are low sodium and how much salt you choose to add.

Ingredients

2 1/2 c
canned black beans, drained & rinsed
2 c
corn kernels, frozen or fresh
1 c
fresh red/green/yellow sweet peppers, your choice, diced
1/2 c
onion, diced (i like red onion)
2 tsp
lime juice
1 Tbsp
fresh parsley, chopped
1 Tbsp
fresh cilantro, chopped
1 clove
fresh garlic, minced
1/2 tsp
ground cumin
1/2 tsp
freshly ground black pepper
1/2 tsp
kosher salt
1 c
fresh salsa (or from a jar)
1 Tbsp
olive oil, extra virgin

Directions Step-By-Step

1
In a bowl, combine black beans, corn kernels, peppers and onions.
2
In a small bowl, whisk together the lime juice, parsley, cilantro, garlic, cumin, black pepper, salt, salsa and olive oil.
3
Pour the dressing over the vegetable mixture and stir to coat well.
4
Cover bowl and refrigerate for at least 30 minutes to marinate. You may top with shredded Monterey Jack cheese if you like.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy