Receta Colorful Black Bean + Corn Salad

by Dani Spies

Colorful Black Bean + Corn Salad June 7, 2016 0 Comments » Scroll down to watch the step-by-step video. Corn and tomatoes are big summer crops here in New Jersey, so I love finding different ways of working them into my recipes, so I can take advantage of their insane, seasonal, deliciousness! I love that this salad is so colorful and fun, it really captures the energy of the warm, action packed, summer days! Fresh corn is ideal in this recipe, but if you absolutely had to, you could sub in some frozen corn.  But only if you’re in a pinch, deal?! Along with my Creamy Cucumber + Dill Salad and Green Lentil Salad with Grapes + Spinach, this salad is featured in my ‘Simple Summer Salads’ video.  If you want to jump right to this Colorful Black Bean + Corn Salad in the video, it starts at 3:00. Print Recipe Colorful Black Bean + Corn Salad Yield: 4-6 servings Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Sometimes I like to add diced avocado this recipe and serve it as a salsa.  It's delicious on top of grilled chicken, steak, or fish. Ingredients: 15 ounce can of black beans, drained and rinsed 1 heaping cup of fresh corn kernels (about 2 ears) 1/3 cup diced red onion 1 bell pepper diced 1/3 cup chopped cherry tomatoes 1/4 cup chopped cilantro 1 clove garlic 2 tbsp. fresh lime juice 1 tbsp. extra virgin olive oil Directions: Combine everything into a large bow and mix well.  Serve and enjoy! Nutrients per 3/4-cup -> Calories: 115; Total Fat: 2.6g; Carbohydrate: 20.3g; Fiber: 4.1g Sugars: 4.3g; Protein: 4.1g Appetizers & Side Dishes, Dairy Free, Gluten Free, QuickBites, Recipes, Salads, Summer, Vegetarian, Videos 0 Comments »