Black Bean Salad with Corn
Are you a fan of black bean and corn salsa? If so, you're gonna love this Black Bean Salad with Corn. A favorite corn salad recipe at our house, this Mexican corn salad is a black bean salad that's flavorful, simple, and super easy to make.
Servings: 8 servings
Chef Alli
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Ingredients
Salad
- 2 cans black beans drained and rinsed well
- 2 cups frozen sweet corn thawed
- 1 cup peeled jicama diced
- 2 Roma tomatoes seeded and chopped
- 2 green onions sliced
- 2 tablespoons chopped fresh cilantro
Dressing
- ¼ cup red wine vinegar
- 2 tablespoons canola oil
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 large clove garlic minced
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- 2 tablespoons salsa
Instructions
- In large mixing bowl, prepared the black bean salad by combining the black beans, corn, jicama, tomatoes, green onions, and cilantro.2 cans black beans, 2 cups frozen sweet corn, 1 cup peeled jicama, 2 Roma tomatoes, 2 green onions, 2 tablespoons chopped fresh cilantro
- In a salad dressing cruet or a jar with a tight fitting lid, add the dressing ingredients; shake to combine well. Pour the prepared dressing over the black bean salad; gently toss to combine. Let the salad season for at least 1-2 hours before serving. Salad is best served at room temperature.¼ cup red wine vinegar, 2 tablespoons canola oil, 1 teaspoon chili powder, ¼ teaspoon ground cumin, 1 large clove garlic, 1 tablespoon fresh lime juice, ½ teaspoon kosher salt, 2 tablespoons salsa
Nutrition
Calories: 165kcalCarbohydrates: 26gProtein: 7gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 179mgPotassium: 399mgFiber: 8gSugar: 3gVitamin A: 369IUVitamin C: 9mgCalcium: 28mgIron: 2mg
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