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Thai-Style Black Bean Salad Recipe
Thai-Style Black Bean Salad Recipe photo by Taste of Home

Thai-Style Black Bean Salad Recipe

Publisher Photo
A splash of lime juice brightens and binds all the flavors in this salad that's chock-full of good-for-you ingredients and fresh herbs. The perfect potluck dish for summer outings! I like to use roasted or grilled fresh corn. —Jennifer Wickes, Pine Beach, New Jersey
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings

Ingredients

  • 1 cup frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 small onion, chopped
  • 1 celery rib, thinly sliced
  • 1 small sweet red pepper, chopped
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon salt

Nutritional Facts

3/4 cup equals 198 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 517 mg sodium, 27 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Directions

  1. Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeno.
  2. In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Thai-Style Black Bean Salad in Healthy Cooking June/July 2009, p42

Nutritional Facts

3/4 cup equals 198 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 517 mg sodium, 27 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Reviews for Thai-Style Black Bean Salad

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 3, 2013

Very tasty!

MY REVIEW
Reviewed Aug. 20, 2012

Excellent salad. I added fresh, diced zucchini to the recipe. I also decreased the sesame oil to 1 Tblsp + 1 tsp while increasing the rice vinegar and lime juice by 1 tsp each. I did this so it wouldn't be quite as oily while retaining the flavor. It helped cut about 90 calories for the entire recipe (23 less calories per serving) and was fabulous!

MY REVIEW
Reviewed Jul. 1, 2012

So good, zesty & fresh!!!

MY REVIEW
Reviewed Jun. 14, 2010

I love this recipe; it was easy to make and easy to keep in the fridge as a pull out dish on heart summer nights and better after a few days anyway

MY REVIEW
Reviewed May. 31, 2010

Delicious. I added some sesame seeds and cucumbers because I wanted to use them up and I tossed everything except the corn and beans in the food processor to make quick work of the chopping. This was delicious.

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