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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
  • 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

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 198 calories, 7g fat (1g saturated fat), 0 cholesterol, 517mg sodium, 27g carbohydrate (5g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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