Colorful Corn and Black Bean Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 88.1
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 538.4 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.8 g

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


Introduction

This colorful salad is light and healthy, and very versatile. It's always a hit at picnics and potlucks. This colorful salad is light and healthy, and very versatile. It's always a hit at picnics and potlucks.
Number of Servings: 8

Ingredients

    1 can of black beans, drained
    1 can of corn, drained
    2 stalks of celery, chopped
    1/2 green pepper, chopped
    1/2 red pepper, chopped
    4 green onions, thinly sliced
    1/4 cup chopped cilantro
    1 Tbsp. canola oil
    2 Tbsp. freshly squeezed lime juice
    1 tsp. Lawry's Seasoned Salt
    1 tsp. freshly ground black pepper

Directions

Mix all ingredients together, cover and refrigerate. That's it! This salad improves upon sitting. It can be served in lettuce cups, on top of salad (especially good on a salad made with leftover steak!), as a dip, or just wrapped inside a corn tortilla, with a bit of cheese and some salsa, for a quick lunch. This makes about 4 cups, or eight 1/2 cup servings.

Variations: I like to use a roasted, chopped poblano in place of the regular green pepper. Other peppers (banana, jalapeno, etc.) can also be substituted according to your taste. Corn roasted on the grill would be great, too. If you can find jicama, that also adds a nice crunch. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user PEGGASUS.