Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish
A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon fresh ground pepper
- 1 chopped red pepper
- 1 small
- 2 (15 ounce) cansrinsed & drained black beans
- 3 ears corn on the cob
- 3 -4 tablespoons lime juice
- 2 chopped and seeded tomatoes
- 3 minced jalapeno peppers seeds removed
- 1 chopped peeled seeded avocado
- Carbohydrate 19.9827803603911 g
- Cholesterol 0 mg
- Fat 3.51272909149346 g
- Fiber 3.09984727275315 g
- Protein 3.51922453416797 g
- Saturated Fat 0.500650599524114 g
- Serving Size 1 1 -4 cups, 6-8 serving(s) (118g)
- Sodium 20.0231372378997 mg
- Sugar 16.8829330876379 g
- Trans Fat 0.173242857097063 g
- Calories 111 calories
Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob. Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.
