corn and black bean salad
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.
prep time
20 Min
cook time
method
No-Cook or Other
yield
10 serving(s)
Ingredients
- 2 1/2 cups canned black beans, drained & rinsed
- 2 cups corn kernels, frozen or fresh
- 1 cup fresh red/green/yellow sweet peppers, your choice, diced
- 1/2 cup onion, diced (i like red onion)
- 2 teaspoons lime juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 clove fresh garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 cup fresh salsa (or from a jar)
- 1 tablespoon olive oil, extra virgin
How To Make corn and black bean salad
-
Step 1In a bowl, combine black beans, corn kernels, peppers and onions.
-
Step 2In a small bowl, whisk together the lime juice, parsley, cilantro, garlic, cumin, black pepper, salt, salsa and olive oil.
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Step 3Pour the dressing over the vegetable mixture and stir to coat well.
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Step 4Cover bowl and refrigerate for at least 30 minutes to marinate. You may top with shredded Monterey Jack cheese if you like.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#Summertime favorite
Ingredient:
Beans/Legumes
Method:
No-Cook or Other
Culture:
American
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