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Black Bean Salad
Black bean and corn salad
Course
Side Dish
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
servings
Calories
160
kcal
Author
Kate @ I Heart Eating
Ingredients
Salad
1
ear fresh corn
15
ounce
can black beans
drained and rinsed
1
red or green bell pepper
seeded and diced
1
cup
grape or cherry tomatoes
halved or quartered
1/4
cup
finely diced red onion
2
tablespoons
fresh cilantro
chopped
Dressing
1/4
cup
olive oil
2
tablespoons
white vinegar
1
teaspon
granulated sugar
1/2
teaspoon
ancho chili powder
1
1/2
teaspoon
ground cumin
1/4
teaspoon
salt
1/4
teaspoon
ground pepper
2
cloves
garlic
finely minced
Instructions
Remove kernals from ear of corn.
Add kernals to bowl with black beans, bell pepper, tomatoes, onion, and cilantro.
In a separate bowl, whisk together dressing ingredients.
Drizzle dressing over salad.
Serve at room temperature or chill until ready to serve.
If chilling, remove from fridge about 30 minutes before serving to take the chill off.
Notes
Can use regular chili powder.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
160
kcal
|
Carbohydrates:
15
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
376
mg
|
Potassium:
317
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
255
IU
|
Vitamin C:
24.3
mg
|
Calcium:
31
mg
|
Iron:
1.7
mg