4.5 of 5 (58)
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Nutritional Info
  • Amount Per Serving
  • Calories: 213.4
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 416.7 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 6.6 g
  • Protein: 7.0 g

View full nutritional breakdown of All-Purpose Southwestern Corn and Black Bean Salad calories by ingredient
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All-Purpose Southwestern Corn and Black Bean Salad


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Introduction

This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It's quite versatile--add shredded chicken and serve tortillas on the side to make it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side for burgers or grilled chicken, or a salad on a bed of lettuce.
This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It's quite versatile--add shredded chicken and serve tortillas on the side to make it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side for burgers or grilled chicken, or a salad on a bed of lettuce.


Ingredients

    Salad:1 pound dried black beans11 1/2 cups water, divided1 teaspoon olive oil2 teaspoons cumin seeds2 garlic cloves, minced2 cups fresh corn kernels2 cups chopped seeded tomato1 cup finely chopped Vidalia or other sweet onion1 cup chopped red bell pepper1 cup chopped green bell pepperDressing:1/2 cup fresh lime juice (about 3 limes)1 tablespoon chili powder3 tablespoons olive oil2 teaspoons salt1 1/2 teaspoons ground cumin2 teaspoons honey3 garlic cloves, minced2 jalapeño peppers, seeded and minced1/3 cup chopped fresh cilantro

Directions

To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool.

Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.

To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

Yield: 12 servings (serving size: 1 cup)

Try more Tex-Mex favorites at Cooking Light.

Recipe Copyright © Cooking Light Magazine







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Member Ratings For This Recipe

  • MPICKHOLTZ

    Incredible!
    2 of 2 people found this review helpful
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    Very versatile. Used it as salsa on beef fahitas tonight. Shorten prep time by using canned diced tomatos & canned(rinsed) black beans. Instead of the jalapenos I used some shakes of red pepper flakes.With only 3 people in the house i halved it & have plenty left over for another day! - 7/5/07

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  • MRS_HBE

    Incredible!
    2 of 2 people found this review helpful
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    We made this recipe for our daughter's graduation celebration and everyone asked for the recipe! To reduce sodium I use dried beans, but I cook a large batch in the crockpt and then freeze them in 2 cup portions to use with all the black bean recipes. - 3/9/07

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  • KCALLEN2004

    Incredible!
    1 of 1 people found this review helpful
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    This was great!! I made it last night for a work potluck today and many people had seconds and were interested in the recipe!!! The flavours were yummy! - 1/27/09

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  • VIVEELAN

    Very Good
    1 of 1 people found this review helpful
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    A great tasting way to add beans to my family's diet. - 1/25/09

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  • LALEETHA

    Incredible!
    1 of 1 people found this review helpful
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    very intresting
    i think using dried fresh beens instead of canned ones really reduces the sodium and preservative content - 12/3/08

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  • TOSHLYNN1022

    Very Good
    1 of 1 people found this review helpful
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    This is one of my favorite healthy snacks to eat, usually with tortilla chips. I make it with red onion and without honey, I don't like the sweetness. The jalapeno peppers is a great add, I love spicy food. - 12/2/08

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  • BEACHDREAMS

    Incredible!
    1 of 1 people found this review helpful
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    This is some of the best stuff ever! Healhty, easy, keeps, use for side dish, add chicken and main dish, add to spinach as a lunch--I LOVE it! Great for potlucks, too. - 3/26/08

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  • BELLABRADEN

    Incredible!
    1 of 1 people found this review helpful
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    I love this recipe. I just omit the cilantro b/c I can't stand cilantro, but otherwise a fantastic recipe. - 1/4/08

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  • FITBYFORTY

    Incredible!
    1 of 1 people found this review helpful
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    It was great. Looked for a low fat recipe - this one fits the bill - 10/8/07

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  • TRISH2007

    Incredible!
    1 of 1 people found this review helpful
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    I made this before, but used canned black beans. I made it and had it for lunch as a salad. I plan on making this again for a potluck at work, and serve it with baked tortilla chips. - 8/5/07

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  • CH3MG33K

    Incredible!
    1 of 1 people found this review helpful
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    I love this dish. Other people I served it too loved it as well. I would definatly make this again. Several requests were made for the recipe. - 7/30/07

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  • MOMOF4GREATKIDS

    Very Good
    1 of 1 people found this review helpful
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    Recipe is very good. The only reason I didn't give it 5 stars is because it is time consuming to prepare, other than that, it's a great recipe, delicious, filling, and healthy, it gets better as it sits a day or two, also. - 4/1/07

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  • PATTYWMS

    Very Good
    1 of 1 people found this review helpful
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    Tastes great, but allow yourself time to make - 3/21/07

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  • HOWARD.MOORE

    Incredible!
    1 of 1 people found this review helpful
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    I love this one. I've used it to make a southwestern style salad with grilled chicken. - 3/18/07

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  • PARAVEN

    Very Good
    1 of 1 people found this review helpful
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    Delicious but time consuming recipe. - 3/17/07

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  • JANICE1231

    Good
    1 of 1 people found this review helpful
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    I love the salsa aspect of it - 3/15/07

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  • VIVIMADE

    Incredible!
    1 of 1 people found this review helpful
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    very easy to make and quick meal in no time - 3/15/07

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  • MARCELLA2012

    Incredible!
    1 of 1 people found this review helpful
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    We love this salad. I use canned black beans to save time. - 3/15/07

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  • SCULLERYMAID

    Incredible!
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    Delicious. I used canned beans and roasted the corn. - 5/9/13

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  • JASCAT0507

    Very Good
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    This is a good recipe. I put the dressing in a different container because I was afraid it would be a bit spicy for my babies. We all ate it and it was very good. I put Ranch dressing on the babies salad and my husband used both dressings on his. Either way, it's great! - 6/18/11

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  • LEGLAND95

    Incredible!
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    Used frozen corn, red onion, two cans of black beans, drained and rinsed. Left off the jalepenos and added only 2 Tbsp fresh cilantro, because we like less spicy. Reduced oil to 2 Tbsp. Wonderful! Couldn't get enough. Lots of compliments! - 4/12/11

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  • 2KRAYZEE

    Incredible!
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    Yummy - 7/22/10

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  • AKINOM523

    Incredible!
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    Love it!!!! - 3/27/10

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  • HUGMONKEYMOM

    Good
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    I think it needed something...I have NO idea what. But my toddler loved it! - 11/16/09

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  • MJYK2012


    0 of 2 people found this review helpful
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    BELPHIA I think U can make w/o a pres ckr - takes long time to cook beans frm scrtch so do lots & frz xtras: Sort, rinse sev times, soak ovrnght, drain, cover w/water, bring to boil, (op: strain & repeat - 2nd boil reduces gas :), not ess.) Dif beans have dif cooking times, U can prob find online - 1/22/09

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