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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 82.9
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 530.2 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.6 g

View full nutritional breakdown of 3 Way - Black Bean & Summer Corn Salad calories by ingredient
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3 Way - Black Bean & Summer Corn Salad

Submitted by: COPEKAT

Introduction

The Basic recipe is our favorite summer picnic or BBQ dish when fresh white corn is plentiful, but I have the alternate ingredients in my pantry year round. It can be served either as a salsa with tortilla chips or as a side dish.

See variations below.
The Basic recipe is our favorite summer picnic or BBQ dish when fresh white corn is plentiful, but I have the alternate ingredients in my pantry year round. It can be served either as a salsa with tortilla chips or as a side dish.

See variations below.

Number of Servings: 16

Ingredients

    BASIC RECIPE:
    2 cans Bush's Black Beans, rinsed and drained
    3 cups fresh steamed or grilled corn, cut from the cobb OR 2 cans of corn, rinsed and drained
    1 large tomato, seeded and chopped
    1 cup red onion, finely chopped
    1 jalapeno, seeded, ribs removed, finely minced
    3 TB chopped cilantro
    juice of 1/2 small lime
    1/4 cup red wine vinegar
    2-3 TB olive oil
    1/4 tsp cayenne pepper (or more to taste)
    1/2 tsp garlic powder
    2 tsp cumin
    salt and pepper to taste

    VARIATIONS: (Not in calorie calculations!)

    2. Grill corn and cut from cobb as soon as your able to handle without burning your hands. Combine half of recipe above with 2 cups hot steamed brown rice and 1 small avocado, diced. Stir well so avocado will turn warm and creamy. Serve warm over shredded lettuce for a wondeful but unique main course summer salad.

    3. Omit tomato, reduce onion & cumin by 1/2 and add 1 cup of diced fresh mango or pineapple. Use as a topping for grilled fish or chicken breasts seasoned with cumin and paprika.

Directions

Makes approximately 16 - 1/2 cup servings

Rinse and drain beans and corn if using canned. Combine all ingredients in a large mixing bowl. Stir well to combine. Adjust seasonings.

Number of Servings: 16

Recipe submitted by SparkPeople user KCOPELAND0417.






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Member Ratings For This Recipe

  • It's refreshing and delicious. Just the right amount of spice too. I made it for the first time last week, then I had to make it again the next week because it was so tasty. - 9/20/11

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