Black Bean and Corn Salad Recipe

Black Bean and Corn Salad Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This recipe is a favorite with my husband and five boys, all hearty eaters. It's filling, economical and, best of all, easy to prepare. I spend many afternoons driving our sons back and forth to their wrestling and band practices, piano lessons, Boy Scout meetings and church activities.

This recipe is:

Quick

[X]

Rate Black Bean and Corn Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Black Bean and Corn Salad Recipe

Prep: 10 min. + chilling

Yield: 8 Servings

10 10

Ingredients

1 can (15 ounces) black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 can (8-3/4 ounces) whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 to 1 teaspoon ground cumin
1 garlic clove, minced

Directions

Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 164 calories, 8 g fat (3 g saturated fat), 15 mg cholesterol, 373 mg sodium, 15 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Black Bean and Corn Salad in Country Extra September 1993, p47