Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Corn & Black Bean Salad Recipe
    Lost? Site Map

    Mexican Corn & Black Bean Salad

    Mexican Corn & Black Bean Salad. Photo by justcallmetoni

    1/1 Photo of Mexican Corn & Black Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Little Bee's Note:

    This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
    2. 2
      (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
    3. 3
      Bring to room temperature before serving and add freshly chopped parsley and cilantro.
    4. 4
      Serving Size: 9.

    Ratings & Reviews:

    • on July 01, 2012

      45

      Very good! I made just a few changes; used one can of corn instead of frozen. I also added chopped green onlions and put the whole thing together at once rather than wait to add the cilantro. I didn't have parsley so that was not added. I'm serving this on tostitos for a pre-dinner snack.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2010

      55

      This is a great recipe! I slightly altered the proportions: a little over a cup of corn, a 19 oz can of black beans, and 1/2 a red pepper, and it turned out just fine. Made it to accompany quesadillas for a Mexican-themed dinner party. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2009

      55

      This was a very awesome break from normal veggies! Had rave reviews from my family. I cooked it and served it warm, it was just as fantastic! I did add a couple of tbsp of chopped onion. Thanks for the break in the monotony of frozen veggies! I can't wait to serve it again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

    Advertisement

    Nutritional Facts for Mexican Corn & Black Bean Salad

    Serving Size: 1 (54 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 93.0
     
    Calories from Fat 19
    20%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 132.2 mg
    5%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 2.7 g
    10%
    Sugars 0.1 g
    0%
    Protein 3.1 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites