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Thai-Style Black Bean Salad

 Thai-Style Black Bean Salad
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
4 ServingsPrep: 15 min. + chilling

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

Directions

  • Cook corn according to package directions. Transfer to a small bowl;
  • add the beans, onion, celery, red pepper, cilantro and jalapeno.
  • 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.
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,

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Thai-Style Black Bean Salad (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.