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Corn and Black Bean Salad Recipe
Corn and Black Bean Salad Recipe photo by Taste of Home

Corn and Black Bean Salad Recipe

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5 18
Publisher Photo
This colorful, crunchy salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees…or as a wholesome salsa!—Krista Frank, Rhododendron, Oregon
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 large tomatoes, finely chopped
  • 1 large red onion, finely chopped
  • 1/4 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • DRESSING:
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper

Nutritional Facts

2/3 cup equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 326 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Directions

  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Corn and Black Bean Salad in Healthy Cooking June/July 2008, p51

Nutritional Facts

2/3 cup equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 326 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Corn and Black Bean Salad

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 29, 2015

"I always love this salad....I've been making it for years!!"

MY REVIEW
Reviewed Jun. 19, 2015

"Wonderful. So versatile.Such a great guideline to play with. Have made this several times now, and each time I change a small thing. I have added jalapenos one time, and left out the cilantro (because I was out), used fresh tomatoes, turned out great. Another time I used an Italian canned tomato. You cant go wrong. I do cut the recipe in half as Im feeding 2, not 8. Tastes even better the next day."

MY REVIEW
Reviewed May. 26, 2015

"Everytime I make this I get rave reviews! Easy to make- delicious and you can make it using all canned ingredients. (use petite diced tomatoes, drained). Whenever I make this, I ask myself why I waited so long to make it again!"

MY REVIEW
Reviewed Sep. 4, 2013

"Very tasty salad. My family liked this. I will make this again."

MY REVIEW
Reviewed Aug. 26, 2013

"This is a keeper!! Wish I had found it earlier in the summer."

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