Zesty Black Bean & Corn Salad
I love to serve this refreshing salad alongside mexican dishes, grilled steak or even as a nice side to hamburgers.
- Preparing Time: 10 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 6
vegan
makeahead
patpotluck
farmer market
mexican
beans
salads
side dish
vegetables
salsa
salad
tomato
corn
bean
advance
no cook
picnics
spring
summer
low fat
vegetarian
makeahead farmer
nocook
vegan
df
tailgate
vegan
dairyfree5
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1/2 teaspoon chili powder
- 1 clove garlic
- 2 tablespoon red wine vinegar
- 2 roma tomatoes chopped
- 2 tablespoon tabasco sauce
- 2 tablespoon fresh cilantro minced
- 10 ounce frozen corn thawed and drained
- 15 ounces black beans drained and rinsed
- 2 green onions thinly sliced
- Carbohydrate 28.9533352816948 g
- Cholesterol 0 mg
- Fat 3.90142014382282 g
- Fiber 7.86680997401593 g
- Protein 8.28952127913048 g
- Saturated Fat 0.591050008569873 g
- Serving Size 1 1 Serving (177g)
- Sodium 36.3800086688746 mg
- Sugar 21.0865253076788 g
- Trans Fat 0.240629770945435 g
- Calories 174 calories
Whisk together the oil, tabasco sauce, & vinegar. Add in all of the remaining ingredients and stir gently to coat. Refrigerate for 1 hour prior to serving. This side salad should be served cold.
