Sweet Corn and Black Bean Salad
- 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
IntroductionThis 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…
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
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
Black or Chile Pepper, depending how spicy you want it
Jalapenos or other hot peppers
Baby sweet peppers for more color
Tomato meat (no wet insides)
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.
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.