How to Make Black Bean and Corn Salad
This salad is perfect for a spring picnic or quick lunch dish and is jam-packed with fiber.
12 min prep time
12servings
1/2 cup
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Step-By-Step Instructions:
-
In a medium bowl, combine beans, corn, red pepper, red onion and cilantro.
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In a small bowl, whisk together remaining ingredients and pour over bean salad. Toss to coat.
Nutrition facts
12 Servings
-
Serving Size
1/2 cup
-
Amount per serving
Calories
140
- % Daily value*
-
Total Fat
4g
5%-
Saturated Fat
0g
0% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
130mg
6% -
Total Carbohydrate
22g
8%-
Dietary Fiber
5g
18% -
Total Sugars
3g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
5g
-
Potassium
369mg
8%
Ingredients
black beans (rinsed and drained)
2 (14.5-oz) cans
frozen corn (thawed)
2 cup
red bell pepper (finely diced)
1
finely diced red onion
1/2 cup
chopped fresh cilantro
1/2 cup
small limes (juiced)
2
olive oil
3 tbsp
cumin
1/2 tsp
garlic powder
1/4 tsp
black pepper
1/4 tsp
cayenne pepper (optional)
1/4 tsp