Name: Corn and Black Bean Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (15 ounces) black beans, rinsed and drained; 2 large tomatoes, finely chopped; 1 large red onion, finely chopped; 1/4 cup minced fresh cilantro; 2 garlic cloves, minced; DRESSING:; 2 tablespoons sugar; 2 tablespoons white vinegar; 2 tablespoons canola oil; 1-1/2 teaspoons lime juice; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon pepper

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon

Corn and Black Bean Salad

(15-1/4 ounces) whole kernel corn, drained

(15 ounces) black beans, rinsed and drained

tomatoes,

red onion, finely chopped

cilantro

garlic cloves,

DRESSING:

sugar

white vinegar

canola oil

lime juice

salt

cumin

pepper

4g protein.  <B><b>Diabetic Exchanges</b>: </B>1 starch

I admit I did change up the recipe a bit to fit with our tastes. I added a small amount of finely diced green pepper, 2 more garlic cloves, a small canned of diced jalapenos (maybe fresh next time, if I have them), drained, eliminated the sugar, and used canned corn the first go-round, and frozen the second batch. We liked the frozen corn better but canned works great. With the except of the sugar this recipe is great just as it is. (We are just a more savory/salty bunch).

I love the versatility of this recipe! We serve it with tostitos scoops because everyone wants to eat it by the tablespoon.

Tasty and healthy! I added a few green peppers and just chopped up with the onion. It added some color and mixed in well with everything else. I added 50% more dressing because of the added ingredients. It came out great!

This was really great as a salad! I wanted to serve it as a salsa dip and it needed a little bit more kick for that.  I added 1 teaspoon of chili powder, increased the cumin to 1 teaspoon and added a 4 ounce can of chopped green chiles and used 4 tablespoons of olive oil.  It makes a wonderful healthy dish either way you use it.

Wonderful! And easy! Followed exactly but only had canned chopped jalape?o.  Teenagers ate it like salsa with chips. Adults ate like a side salad. Makes a good amount! As a volunteer feild editor with Taste of Home magazine I love flavorful recipes that can be assembled ahead of time!

Great salad!   I used frozen corn instead of the canned corn, and I used olive oil instead of the canola oil.  I also left out the cilantro.  We really liked this.  I will definitely make this again.  Thanks for sharing this recipe.

Refreshing and tasty salad.  Nice change from a green salad.  Used frozen corn from our garden and some fresh peppers to add a nice crunch and sweetness.

I substituted red and green bell peppers for the tomatoes because I didn't have any tomatoes.   This got rave reviews - the fresh ingredients were stronger than the canned and it felt extremely fresh and delicious.

Corn and Black Bean Salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Cost: $5.46 /serving

Author : Taste of Home

Ingredients

Instructions

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