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corn and black bean salad

(1 rating)
javancookie avatar
Recipe by
Pat DiMercurio
@javancookie
Saginaw, MI

This salad is so refreshing for summer meals. Its filling enough to be a main course with just a loaf of good crusty bread or warm tortillas and a fruit for dessert. I've used cob corn that's been grilled and that is wonderful! For WW Points plus users: total fat/2 g total carbs/21.6 fiber/5.6 protein/5.5 Points + / 3 sodium will depend on whether the beans are low sodium and how much salt you choose to add.

(1 rating)
yield 10 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For corn and black bean salad

  • 2 1/2 c
    canned black beans, drained & rinsed
  • 2 c
    corn kernels, frozen or fresh
  • 1 c
    fresh red/green/yellow sweet peppers, your choice, diced
  • 1/2 c
    onion, diced (i like red onion)
  • 2 tsp
    lime juice
  • 1 Tbsp
    fresh parsley, chopped
  • 1 Tbsp
    fresh cilantro, chopped
  • 1 clove
    fresh garlic, minced
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    freshly ground black pepper
  • 1/2 tsp
    kosher salt
  • 1 c
    fresh salsa (or from a jar)
  • 1 Tbsp
    olive oil, extra virgin

How To Make corn and black bean salad

  • 1
    In a bowl, combine black beans, corn kernels, peppers and onions.
  • 2
    In a small bowl, whisk together the lime juice, parsley, cilantro, garlic, cumin, black pepper, salt, salsa and olive oil.
  • 3
    Pour the dressing over the vegetable mixture and stir to coat well.
  • 4
    Cover bowl and refrigerate for at least 30 minutes to marinate. You may top with shredded Monterey Jack cheese if you like.
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