Go Back
–+ servings
Print Recipe

Corn and Black Bean Salad

Delicious as a side or for a small lunch
Prep Time15 minutes
Cook Time0 minutes
Marinating30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: California
Keyword: Dry Beans
Servings: 6 servings
Calories: 146kcal

Ingredients

  • 1.5 cups corn kernels from about 2-3 ears corn
  • 1.5 cups cooked black beans
  • 1 cup diced tomatoes from 3-4 fresh
  • 0.5 cup yellow or white onion finely diced
  • 1 cup cilantro leaves coarsely chopped
  • 1 to 2 jalapeno peppers seeded and minced
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • pepper freshly ground

Instructions

  • Combine all ingredients. Allow to stand for 1/2 hour. Taste for salt and pepper.
    1.5 cups corn kernels, 1.5 cups cooked black beans, 1 cup diced tomatoes, 0.5 cup yellow or white onion, 1 cup cilantro leaves, 1 to 2 jalapeno peppers, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp kosher salt, pepper

Notes

Serves 6 (side portions)

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 334mg | Fiber: 5g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 2mg