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Black Bean and Corn Salad
This Black Bean and Corn Salad recipe is flavorful and easy to make. It’s great during the summertime as an accompaniment to some delicious barbecue.
Course
Appetizer, Side Dish
Cuisine
Mexican
Keyword
corn, dip, salad
Prep Time
15
minutes
minutes
Resting Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
people
Calories
219
kcal
Author
Jillian - a Food, Folks and Fun original!
Cost
$7.32
Equipment
chef's knife
cutting board
medium mixing bowl
Large spoon for mixing and serving
Lid or aluminum foil/plastic wrap
Measuring spoons
Ingredients
2
cups
corn kernels
fresh or frozen and thawed kernels
14.5
oz
can black bean
drained and rinsed
3
large
Roma tomatoes
seeded and diced small
1
large
red bell pepper
diced small
1
small
red onion
diced small
1
large
jalapeño
minced
1
large
avocado
diced small
¼
cup
minced fresh cilantro
2
limes
zested and juiced
2
Tablespoons
olive oil
salt
to taste
US Customary
-
Metric
Instructions
Add all of the ingredients, except for the salt, into a medium-sized mixing bowl.
Stir until evenly mixed, and season with salt.
Cover and let the salad sit at room temperature for at least 15 minutes before serving so the flavors have a chance to meld together.
Cover and chill leftovers.
Notes
This recipe will make about 6 cups worth of Black Bean and Corn Salsa.
Nutrition
Serving:
1
cup
|
Calories:
219
kcal
|
Carbohydrates:
29
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Sodium:
373
mg
|
Potassium:
628
mg
|
Fiber:
10
g
|
Sugar:
6
g
|
Vitamin A:
1272
IU
|
Vitamin C:
56
mg
|
Calcium:
46
mg
|
Iron:
2
mg