Mexican Black Bean and Corn Salad
Try this Mexican Black Bean and Corn Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 garlic clove minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped parsley
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 2 medium tomatoes diced
- 1/2 small red onion finely chopped
- 1/2 tsp salt (i use himalayan salt)
- 3 cups (475g) corn kernels cooked and cooled
- 1 can (425g) black beans rinsed and drained
- grated zest and juice of 1 lime
- 1/4 tsp ground chipotle powder
- Carbohydrate 4.35980500040668 g
- Cholesterol 0 mg
- Fat 13.8074187888523 g
- Fiber 1.18726252833349 g
- Protein 0.947416250190813 g
- Saturated Fat 1.9065061303662 g
- Serving Size 1 1 Serving (95g)
- Sodium 11.6720000043738 mg
- Sugar 3.1725424720732 g
- Trans Fat 0.441942251066101 g
- Calories 139 calories
Place the corn, tomatoes, black beans, red onion and chopped parsley in a large mixing bowl.Combine all the ingredients for the vinaigrette in a small measuring cup and whisk until well combined. Pour over the salad and toss to combine.Serve immediately or place in the fridge for about an hour to allow flavors to meld.This salad will keep well for 4-5 days in the refrigerator.
