Corn and Black Bean Salad
By
Shreya Sasaki
Updated Mar 19, 2013
This one bowl, easy-mix bean salad comes together in just 15 minutes, and pairs well with grilled entrees and Tex-Mex menus.
Corn and Black Bean Salad
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 10
- Ingredients 10
Ingredients
- 1/2 cup balsamic vinaigrette dressing
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh cilantro
- 1/8 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon ground cumin
- 2 cans (15 oz each) black beans, drained, rinsed
- 1 can (11 oz) whole kernel sweet corn
- 1 small onion, chopped (1/2 cup)
- 8 medium green onions, chopped (1/2 cup)
- 1 small red bell pepper, chopped (1/2 cup)
Instructions
-
Step1In small bowl, stir together dressing, pepper, cilantro, red pepper, and cumin. Set aside.
-
Step2In large bowl, mix remaining ingredients. Toss with dressing to coat. Cover; refrigerate for at least 1 hour or overnight to blend flavors. Just before serving, stir mixture to coat beans and corn with dressing.
Nutrition
130
Calories
1/2g
Total Fat
6g
Protein
24g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 5
- Total Fat
- 1/2g
- 1%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 70mg
- 3%
- Potassium
- 330mg
- 9%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 7g
- 30%
- Sugars
- 4g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 20%
- 20%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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