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Black Bean and Corn Salad Recipe

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

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Diabetic Friendly

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Black Bean and Corn Salad Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

Ingredients

1/3 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon cider vinegar
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional
1/4 teaspoon sugar
1/8 teaspoon ground red or cayenne pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 can (8 ounces) whole kernel corn, drained
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper

Directions

In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight. Yield: 12 servings.

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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Black Bean and Corn Salad

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(1-1) of 1 reviews

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!