The Recipe
Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish
COOK TIME : 5 minutesPREP TIME : 20 minutes
From Food.com
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Ingredients
DESCRIPTION
A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.
INGREDIENTS
- 2 (15 ounce) cans rinsed & drained black beans
- 3 ears corn on the cob
- 3 -4 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 chopped red pepper
- 2 chopped and seeded Tomatoes
- 3 minced jalapeno peppers, seeds removed
- 1 chopped purple onion, small
- 1 chopped peeled seeded Avocado
- 1/4 cup chopped fresh cilantro
DIRECTIONS
NUTRITION
| Calories | 316 | 16% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 48 | 17% | |
| Fat | 11 | 14% | |
| Protein | 13 | 25% |
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