3 Way - Black Bean & Summer Corn Salad

Name: 3 Way - Black Bean & Summer Corn Salad Recipe
Prep time: 20 min
Total time: 20 min
Yield: 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.

(1)

Minutes to Prepare: 20

Number of Servings: 16

Ingredients

BASIC RECIPE: 2 cans Bush's Black Beans, rinsed and drained3 cups fresh steamed or grilled corn, cut from the cobb OR 2 cans of corn, rinsed and drained 1 large tomato, seeded and chopped1 cup red onion, finely chopped1 jalapeno, seeded, ribs removed, finely minced3 TB chopped cilantrojuice of 1/2 small lime1/4 cup red wine vinegar2-3 TB olive oil1/4 tsp cayenne pepper (or more to taste) 1/2 tsp garlic powder2 tsp cuminsalt and pepper to tasteVARIATIONS: (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.

Servings Per Recipe: 16

Nutritional Info 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

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Member Reviews

VHUEZO
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