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5
from
7
votes
Black Bean and Corn Salad
This black bean and corn salad is great as a taco topping or a delicious side dish to any Mexican dinner.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
Mexican
Keyword:
black bean and corn salad
Servings:
4
people
Calories:
189
kcal
Author:
Anna
Ingredients
15.25
oz
can whole kernel corn
drained
15
oz
can black beans
drained and rinsed
2
Roma tomatoes
chopped
½
red onion
chopped
1
Jalapeno pepper
chopped (optional)
1
Tablespoons
lime
juiced or 3 lime juice
½
teaspoon
kosher salt
¼
teaspoon
ground black pepper
US Customary
-
Metric
Instructions
Place all veggies in a medium salad bowl.
In a small measuring cup, whisk lime juice, salt and pepper. Pour over the vegetables.
Stir gently. Cover and refrigerate until ready to serve.
Notes
If making the recipe for a party or gathering, double the recipe.
Nutrition
Calories:
189
kcal
|
Carbohydrates:
34
g
|
Protein:
9
g
|
Fat:
1
g
|
Sodium:
877
mg
|
Potassium:
546
mg
|
Fiber:
8
g
|
Sugar:
1
g
|
Vitamin A:
295
IU
|
Vitamin C:
14.6
mg
|
Calcium:
43
mg
|
Iron:
2.3
mg