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Mexican Black Bean and Corn Salad
Bring on the maracas! This black bean and corn salad tastes just like a Mexican Fiesta is happening right inside your mouth!
Course
Salad, Side Dish
Cuisine
Mexican
Prep Time
15
minutes
minutes
Resting time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
4
Calories
240
kcal
Author
Sonia! The Healthy Foodie
Ingredients
3
cups
corn kernels
cooked and cooled
2
medium tomatoes
diced
1 -
15oz can
black beans
rinsed and drained
1/2
small red onion
finely chopped
1/2
cup
chopped parsley
For the vinaigrette
1/4
cup
extra-virgin olive oil
grated zest and juice of 1 lime
1
garlic clove
minced
1
tsp
chili powder
1/2
tsp
salt
I use Himalayan salt
1/2
tsp
ground cumin
1/4
tsp
ground chipotle powder
US Customary
-
Metric
Instructions
Place the corn, tomatoes, black beans, red onion and chopped parsley in a large mixing bowl.
Combine all the ingredients for the vinaigrette in a small measuring cup and whisk until well combined. Pour over the salad and toss to combine.
Serve immediately or place in the fridge for about an hour to allow flavors to meld.
This salad will keep well for 4-5 days in the refrigerator.
Nutrition
Calories:
240
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
539
mg
|
Potassium:
390
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1400
IU
|
Vitamin C:
22
mg
|
Calcium:
25
mg
|
Iron:
2
mg