Corn and Black Bean Salad
You can never have too many side dish recipes, so give Corn and Black Bean Salad a try. For 43 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 144 calories, 5g of protein, and 5g of fat per serving. This recipe serves 8. 22 people were glad they tried this recipe. A mixture of white vinegar, canolan oil, lime juice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so spectacular. If you like this recipe, take a look at these similar recipes: Green Bean, Roasted Corn and Black Bean Salad, Three Bean Mexican Corn Black Bean Salad, and Black Bean and Corn Salad.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons canola oil
1/4 cup minced fresh cilantro
2 garlic cloves, minced
1/4 teaspoon ground cumin
1-1/2 teaspoons lime juice
1/4 teaspoon pepper
1 large red onion, finely chopped
1/4 teaspoon salt
2 tablespoons sugar
2 large tomatoes, finely chopped
2 tablespoons white vinegar.jpg)
1 can (15-1/4 ounces) whole kernel corn, drained
Equipment:
whisk
bowl
slotted spoon
Cooking instruction summary:
Directions In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon. Yield: 8 servings. Originally published as Corn and Black Bean Salad in Healthy CookingJune/July 2008, p51 Nutritional Facts 2/3 cup equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 326 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.
2. Serve with a slotted spoon.
Nutrition Information:
covered percent of daily need
Related Videos:
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