Mexican Black Bean & Corn Salad

We were recently visiting family up in Michigan and decided to do something a little different for dinner. My idea was to throw in mini Tex Mex fiesta as I had been craving fish tacos for a while now. While looking for some side dishes to go along with our tacos, I came across this colorful and healthy black bean salad which was enjoyed by all. This salad is a great dish for a picnic or barbecue as well as it packs easily and stays fresh for hours.

 
Why Healthy

  • Black beans provide and excellent source of fiber and are nutrient rich.
  • Tomatoes and peppers are a source of vitamin A, vitamin C, dietary fiber and a great source of lycopene, a powerful antioxidant.
  • Corn is a good source of antioxidants and high in fiber.

 

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Mexican Black Bean & Corn Salad

A high fiber side dish or salad with a Tex Mex flavor.

Yield: Serves 12

Prep Time: 15 mins

Cook Time: 10 mins

Ingredients:

2 (15 Ounce) Cans Black Beans, Drained & Rinsed
3 Ears Of Corn
4 Teaspoons Fresh Lime Juice
2 Tablespoons Olive Oil
Salt & Pepper
1 Sweet Red Pepper, Diced
2 Tomatoes, Diced
2 to 3 Finely Minced Jalapeño Peppers
1 Medium Sweet Onion, Peeled & Diced
1/3 Cup Chopped Fresh Cilantro
Garnish:
Chopped Green Onions

Directions:

Cook the corn in boiling water, drain and cool, then remove the kernels from the cob.
In a large bowl, mix together the beans, corn, onion, peppers, tomatoes, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, salt and pepper and toss with the bean mixture.
Refrigerate for a couple of hours, then toss once more before serving.

 

One Response to “Cooking Dried Black Beans”

  1. Peggy Smith — December 28, 2012 @ 10:48 pm

    Thank You for the black bean recipe. I started buying the dried black beans to CAn instead of buying them because of the high sodium content.
    I will now use your recipe because of added ingred, for flavor.

    Love your healthy take on recipes.Thank You

    [Reply]

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