Save on Pinterest

Corn and Black Bean Salad

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 large tomatoes, finely chopped
  • 1 large red onion, finely chopped
  • 1/4 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • DRESSING:
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts
2/3 cup: 142 calories, 4g fat (0 saturated fat), 0 cholesterol, 326mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.