Recipe courtesy of Michael Gintert
Black Bean Salad with Fresh Corn
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 331
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 48
- Dietary Fiber
- 11
- Sugar
- 4
- Protein
- 15
- Cholesterol
- 0
- Sodium
- 315
- Total: 3 hr 10 min
- Prep: 1 hr
- Inactive: 2 hr
- Cook: 10 min
Ingredients
2 cups black beans, cooked, rinsed
1 ear corn, boiled, kernels removed from the cob
1/2 medium red onion, diced
1/2 medium red bell pepper, diced
1/2 medium poblano pepper, diced
1/4 cup chopped cilantro (leaves and stems)
1/2 cup lime juice
1/4 cup olive oil
1/2 tablespoon ground cumin
1/2 tablespoon black pepper
1 tablespoon salt
Directions
- Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.