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Southwest Bean And Corn Salad

fast.cook's picture
  Apple cider vinegar 1 Tablespoon
  Lime juice 1 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Chipotle chili powder 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Canned black beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Corn kernels 1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)
  Tomato 1 , chopped
  Red onion 1⁄2 , finely chopped
  Cilantro 1⁄2 Cup (8 tbs), chopped

1 To make the dressing, whisk together the vinegar, lime juice, oil, chili powder, salt, and pepper in a bowl until blended; set aside.
2 Combine the beans, corn, tomato, red onion, and cilantro in a large bowl. Drizzle with the dressing and toss well to coat.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1440 Calories from Fat 177

% Daily Value*

Total Fat 21 g31.8%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2033.4 mg84.7%

Total Carbohydrates 243 g81%

Dietary Fiber 64.6 g258.2%

Sugars 12 g

Protein 53 g105.3%

Vitamin A 145.5% Vitamin C 57.2%

Calcium 58.9% Iron 25.1%

*Based on a 2000 Calorie diet

Southwest Bean And Corn Salad Recipe