Corn and Black Bean Salad

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

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

The Cook

Pat DiMercurio Recipe
x1
Well Seasoned
Saginaw, MI (pop. 51,508)
javancookie
Member Since Dec 2010
Pat's notes for this recipe:
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.
Make it Your Way...

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Directions

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.
Comments

4 comments

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user Kemba Metropoulos KMetro - Jun 2, 2012
This looks yummy! I am going to try this with my frozen roasted corn from Trader Joe's!
user 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.
user Gretchen H gcolie - Oct 23, 2013
Gretchen H [gcolie] has shared this recipe with discussion group:
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