Pat's StoryThis 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
Points + / 3
sodium will depend on whether the beans are low sodium and how much salt you choose to add.
2 1/2 c
canned black beans, drained & rinsed
corn kernels, frozen or fresh
fresh red/green/yellow sweet peppers, your choice, diced
onion, diced (i like red onion)
fresh parsley, chopped
fresh cilantro, chopped
fresh garlic, minced
freshly ground black pepper
fresh salsa (or from a jar)
olive oil, extra virgin
1In a bowl, combine black beans, corn kernels, peppers and onions.
2In a small bowl, whisk together the lime juice, parsley, cilantro, garlic, cumin, black pepper, salt, salsa and olive oil.
3Pour the dressing over the vegetable mixture and stir to coat well.
4Cover bowl and refrigerate for at least 30 minutes to marinate. You may top with shredded Monterey Jack cheese if you like.
About this Recipe
Vanessa "Nikita" Milare Kitkat777 - May 29, 2012
Kemba Metropoulos KMetro - Jun 2, 2012
This looks yummy! I am going to try this with my frozen roasted corn from Trader Joe's!
Gretchen H gcolie - Oct 23, 2013
Love this Pat!! This is one of my favorite summertime salads. I've never added salsa to it...I'll try it your way next time I make it.