Roasted Corn And Black Bean Salad Southern Living Easy Black Bean Salad

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Prep:
20 mins

Cook:
5 mins

Total:
25 mins

Servings:
6
to 8 servings

Nutrition Facts (per serving)
529 Calories
10g Fat
89g Carbs
27g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
to 8
Amount per serving
Calories 529
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 89g 32%
Dietary Fiber 26g 91%
Protein 27g
Calcium 209mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy black bean salad recipe takes all of 30 minutes to prepare because you use canned beans.

Black bean salad is a side dish that is always a welcome sight on the table and the only cooking involved here is boiling the fresh corn. If you use frozen corn, however, you can shave off even more preparation time.

The salad gets an extra boost of flavor from fresh tomatoes, red onion, avocado, cilantro, and jalapeños. The flavor improves with refrigeration, so consider making the salad the day before. This recipe comes from “Southern Living The Half-Hour Hostess: All Fun, No Fuss: Easy Menus, 30-Minute Recipes and Great Party Ideas” by Rebecca Kracke Gordon and the Editors of Southern Living Magazine.

Ingredients

  • 3 ears fresh corn
  • 3 to 4 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (15-ounce) cans black beans (drained and rinsed)
  • 2 large tomatoes (seeded and chopped)
  • 3 jalapeño peppers (seeded and chopped)
  • 1 small red onion (chopped)
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1 avocado (peeled, seeded, and chopped)

Steps to Make It

  1. Gather the ingredients.

    Easy Black Bean Salad ingredients

    The Spruce / Stephanie Goldfinger


  2. Cook corn in boiling water to cover for 5 minutes.

    corn in a pot with water

    The Spruce / Stephanie Goldfinger


  3. Drain and cool. Cut kernels from cobs and reserve.  

    Cut corn kernels from cobs and put into a bowl

    The Spruce / Stephanie Goldfinger


  4. In a large bowl, whisk together lime juice, olive oil, red wine vinegar, salt, and pepper.

     whisk together lime juice, olive oil, red wine vinegar, salt, and pepper in a bowl

    The Spruce / Stephanie Goldfinger


  5. Add reserved fresh corn kernels, drained and rinsed black beans, seeded and chopped tomatoes, seeded and chopped jalapeño peppers, chopped red onion, cilantro, and avocado. Toss to coat.

    black bean salad ingredients combined in a bowl

    The Spruce / Stephanie Goldfinger


  6. Cover and chill black bean salad until ready to serve.  

    Easy Black Bean Salad in a bowl covered with plastic wrap

    The Spruce / Stephanie Goldfinger


Video about Roasted Corn And Black Bean Salad Southern Living

Grilled Mexican Corn Salad | Southern Living

Elote, Mexican-style street corn, inspired this tangy, smoky, slightly creamy side dish. Three jalapeños give this salad a real kick; make it milder by substituting mini sweet peppers. Grab a few ears of sweet corn and some fresh herbs from your local farmers’ market to pull together this savory side dish. Serve this salad by itself at a cookout or alongside grilled flank steak and warm tortillas for an easy taco night.

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