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Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.—Margaret Allen, Abingdon, Virginia
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One 1/2-cup serving (prepared without salt) equals 111 calories, 6 g fat (0 saturated fat), 0 cholesterol, 146 mg sodium, 12 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Black Bean and Corn Salad in Taste of Home February/March 1996, p41
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Reviewed on Jun. 21, 2010 by hollytoh
This salad was very popular with friends who came to over. We ate it as a salad, and later in the day with tortilla chips like salsa. With the few remaining leftovers, I plan to make soup with leftover chunked chicken breasts and chopped tomatoes!
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