Sweet Corn and Black Bean Salad

Sweet Corn and Black Bean Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 327.9
  • Total Fat: 8.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,253.6 mg
  • Total Carbs: 57.6 g
  • Dietary Fiber: 14.9 g
  • Protein: 13.0 g

View full nutritional breakdown of Sweet Corn and Black Bean Salad calories by ingredient
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Introduction

This salad is perfect on its own (vegan!), as a side, or a filling/topping for your pita, fish, steak, pork or burgers. You can add/increase ingredients or remove/decrease/substitute some, it really can be made to your taste… This salad is perfect on its own (vegan!), as a side, or a filling/topping for your pita, fish, steak, pork or burgers. You can add/increase ingredients or remove/decrease/substitute some, it really can be made to your taste…
Number of Servings: 4

Ingredients

    1/2 cup red onion, finely chopped (about 1/2 small onion)
    2 cups sweet corn kernels, fresh (4 to 6 ears) or 1 bag of frozen sweet corn
    (You don’t have to thaw the frozen corn, you want
    it cold)
    2 cups cooked or a large can of black beans, rinsed well (1c dried = 3c cooked beans)
    1 red bell pepper, seeded, deribbed, and chopped into 1/4-inch pieces
    1 ripe but firmish avocado, diced
    2 cloves fresh minced garlic -or garlic powder to taste
    1/3 cup fresh cilantro, minced – reserve a few pinches for garnish
    ½ tsp cumin
    Juice of 1 lime
    Sea salt
    Black or Chile Pepper, depending how spicy you want it

    Options:
    Jalapenos or other hot peppers
    Baby sweet peppers for more color
    Tomato meat (no wet insides)
    Green Onion

Tips

Do not make in a metal bowl as the acids from the lime juice and tomatoes will begin to react.
You can add a pre-made salsa if you want and don't mind extra 'stuff' in it, but the lime juice and avocado make its own nice dressing combined with the juices from the other veggies..
Roasted corn is yummy too!
The longer it sits, the better it tastes, so you can make it in the morning or even the night before.


Directions

Chop all vegetables into bite-sized cubes (you can chop them smaller if you like). Add lime juice, salt, and pepper. Toss gently and taste. Garnish with cilantro. Refrigerate first, or Enjoy now!

Serving Size: 4-8, depending on whether it’s a side or the main (vegetarian) meal

Number of Servings: 4

Recipe submitted by SparkPeople user AUNTIE_M.

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