1/1 Photo of Sweet Corn and Black Bean Salad
The original recipe I found on epicurious many years ago but it used black eyed peas which I don't like. It was also labeled a salsa which I suppose would be good as well but my favorite way to eat this is as a salad for lunch. I like big servings of veggies so this usually lasts me two lunches but served as a side dish I suppose it could easily serve 4.
My Private Note
Units: US | Metric
- 1Finely chop red onion and place in a bowl. Add corn and black beans. Coarsely chop cilantro and add to bowl.
- 2In small bowl, mix lime juice with enough honey to take the sharpness away, season with a generous pinch of cumin. If you like spicy, spike it with a little cayenne.
- 3Pour dressing over salsa and mix gently. Add salt and pepper to tas.
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Nutritional Facts for Sweet Corn and Black Bean Salad
Serving Size: 1 (536 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 449.1
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 11.5 mg
- Total Carbohydrate 96.0 g
- Dietary Fiber 20.0 g
- Sugars 2.4 g
- Protein 21.6 g
The following items or measurements are not included: