Prep 20 mins
Cook 0 mins
As we all know, summertime is on its way and I have been looking for some lower fat and healthy recipes. Here is a wonderful looking one that I found on a web site called all-healthy.com.
- 473.18 ml canned black beans, drained and rinsed
- 473.18 ml crisp canned corn, drained
- 78.07 ml chopped red onion
- 59.14 ml chopped fresh cilantro
- 44.37 ml lime juice
- 4.92 ml olive oil
- 2.46 ml salt
- 2.46 ml ground cumin
- 0.59 ml ground red pepper
- Mix all ingredients and chill overnight.
- Spoon out 1/2 servings as needed.
I made this last year and never reviewed it. I loved it because it DIDN'T have tomato. I make one with tomatoes, but I tried this because it didn't for a change.
I loved it.
I did make 2 changes, just because I really love deep flavors and for me a bit or garlic flavor was needed. So I added a scallion or two and some minced garlic.
I used frozen corn, but obviously, no difference with that.
A great recipe. And for a couple of reviewers who said it didn't keep well over night. Try adding the leftover to a quesadilla (where the texture is not as important) and top with cheese and grill. Serve some salsa and sour cream on the side for a great quick lunch. It makes an awesome quesadilla.
I loved the recipe, thx
Yum! 5 stars as an addition to tacos/burritos or as a salsa (not as much a fan of this just as a side dish). I used one can corn and one can black beans and left the other measurements the same. I didn't use any cilantro. I think I would add some tomato in the future, possibly even some cheese.
I just made this to go with a tamale casserole I'm making for dinner. First of all, I love it because it's fast! I'm not chilling overnight, but it tastes very good anyway. I like light flavors when it comes to salads, so this is perfect for me. My four-year-old daughter took a bite and said, "You have to make this for dinner tomorrow, it's scrumptious!"...enough said :)