Rachael Ray's Black Bean and Corn Salad

"A quick and easy salad that is perfect with any Mexican dish."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by loof751 photo by loof751
photo by KellyMae photo by KellyMae
photo by Nimz_ photo by Nimz_
photo by sweetysjd photo by sweetysjd
Ready In:
15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Combine all ingredients in a bowl.
  • Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
  • The corn will place a quick chill on this easy side-salad as it defrosts--no need to refrigerate!

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Reviews

  1. Boomette
    I made this recipe for DH for his lunches. He told me it's really good and filling. I omitted the red onion, because he prefers without. I used chipotle tabasco. And lemon juice because I didn't have limes. Thanks rickoholic :) Made for PAC Fall 2012
     
  2. baezus
    Yay! So easy! Looks lovely! Tastes even better! I made it also without the tabasco or cumin and added cilantro and celery and it was still super yummy!
     
  3. MimiDLM
    This is a great recipe to use on chicken burritos / soft tacos to amp up the flavor without adding a lot of calories. We are trying to eat healthier, and we will be using this recipe plenty.
     
  4. Gillian Spence
    Nice low calorie side dish! The only thing I would change is the corn. Frozen corn is very bland tasting!! Next time I'll try canned.
     
  5. loof751
    Terrific salad!! Bursting with flavor and great combination of textures. I don't care for onion so left it out, otherwise made as directed. Really enjoyed this great dish - thanks for sharing the recipe! Made for Fall PAC 2009
     
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Tweaks

  1. KellyMae
    My first black bean salad. Did a few substitutions and will probably make it again. 1 can corn substituted for frozen green pepper instead of red bottled lime juice instead of fresh dave's hurtin habanero hot sauce
     

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