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Southwestern Black Bean and Corn Salad: On the Side #26

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Great with grilled fish or chicken, this salad is loaded with the amazing flavors of the southwest!
  Canned black beans 45 Ounce, rinsed and drained (3 cans of 15 oz each)
  Canned corn 30 Ounce, drained (2 cans of 15 oz each)
  Minced garlic cloves 2
  Chopped red onions 1⁄2 Cup (8 tbs), mince
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Limes 3
  Olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 2 Tablespoon
  Salt 1 Teaspoon
  Black pepper To Taste

1. In a large bowl, add the drained and rinsed beans and drained corn and mix well.
2. To the bowl add the garlic, onion, bell pepper and cilantro and give it a good mix.
3. Juice the limes into the bowl and add olive oil, vinegar, salt and pepper and combine.
4. Cover the bowl with a lid or cling wrap and refrigerate for 2 hours, or more.

5. When you're ready to serve, toss the ingredients together again, then taste to see if it needs a bit more salt and serve cold with your favorite dishes and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes

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Average: 4.1 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 242 Calories from Fat 84

% Daily Value*

Total Fat 10 g14.6%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 746.6 mg31.1%

Total Carbohydrates 31 g10.3%

Dietary Fiber 5.9 g23.5%

Sugars 6.4 g

Protein 7 g14.8%

Vitamin A 5.2% Vitamin C 18.1%

Calcium 13.9% Iron 5.9%

*Based on a 2000 Calorie diet

Southwestern Black Bean And Corn Salad: On The Side #26 Recipe Video