Real Recipes From Real Home Cooks ®

festival of flavor - corn & black bean salad

(1 rating)
Recipe by
Carol White
Fort Lauderdale, FL

Fragrant, fresh, and full of flavor – here’s a salad that’s high on health and great taste! Served in a wonderful baked tortilla shell bowl; the result not only looks good but has such an array of fresh ingredients and it’s sure to please everyone. This salad is also a powerhouse of vitamins and fiber, which play important roles in keeping your heart strong. Enjoy!!

(1 rating)
yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For festival of flavor - corn & black bean salad

  • 2 c
    fresh corn kernels or frozen (thawed and drained)
  • 1 can
    14.5 oz. black beans (low sodium, rinsed and drained)
  • 1/2 lg
    red onion, chopped
  • 3 clove
    garlic, minced
  • 1/2 md
    red pepper (diced)
  • 2
    jalapenos, fresh (seeded & diced)
  • 1 md
    tomato (seeded & pulp removed)
  • 1/2 c
    fresh cilantro, chopped
  • 1 Tbsp
    lime zest
  • 1/4 c
    fresh lime juice (about 1 lime)
  • 2 tsp
    rice vinegar (seasoned)
  • 2 tsp
    ground cumin
  • 1 tsp
    fajita seasoning
  • 2 c
    shredded iceberg lettuce
  • 4
    baked tortilla shells for serving

How To Make festival of flavor - corn & black bean salad

  • 1
    Ingredient preparation.
  • 2
    In a large bowl, add corn, black beans, onions, garlic, peppers, tomato, cilantro, lime juice and vinegar. Combine well, and then add cumin, fajita seasoning, lime zest, salt and pepper to taste. Chill for about 10 minutes before serving.
  • 3
    Bake tortilla shells according to the directions on the mini tortilla shell molds. Or you may serve in regular bowls.
  • 4
    Layer salad as follows – put a serving of shredded lettuce in your tortilla bowl and then a serving of corn and black bean salad.
  • 5
    Serve salad with your favorite grill chicken, steak or fish.