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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 221.6
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 596.6 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 10.3 g
  • Protein: 10.1 g

View full nutritional breakdown of Black bean corn salad calories by ingredient
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Black bean corn salad

Submitted by: THELMALMF3B

Introduction

Adapted from a Cooking Light recipe, but without the pressure cooker. I made this for a church potluck and 3 non-dieters asked for the recipe! Add shredded chicken to make it a main dish. Adapted from a Cooking Light recipe, but without the pressure cooker. I made this for a church potluck and 3 non-dieters asked for the recipe! Add shredded chicken to make it a main dish.
Number of Servings: 12

Ingredients

    I pound dried black beans.
    2 cans corn, drained
    3 tomatoes
    2 sweet peppers (red, yellow or green)
    1 large vidalia onion

    1/2 cup lime juice
    2 TBSP olive oil
    2 tbsp green salsa
    1 tbsp chili powder
    2 tsp salt
    1.5 tsp ground cumin
    3 cloves garlic, minced
    1/3 cup fresh cilantro

Directions

Soak black beans overnight, then cook according to package directions. Drain and cool.

Chop tomatoes, onion and peppers, add to beans along with canned corn.

Mix lime juice, olive oil and salsa with spices in jar, cover and shake until blended. Pouisr over salad and chill in refrigerator several hours or overnight..

Serve as a salad, or wrapped in tortillas or as a dip with chips.

To make a main dish, make some extra dressing and marinate 2-3 boneless chicken breasts. Grill, cool and shred chicken and add to salad.

Number of Servings: 12

Recipe submitted by SparkPeople user THELMALMF3B.






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