Southwestern Corn & Blackbean Salad



Southwestern Corn & Blackbean Salad
Serves: 4
Prep time: 
Total time: 
  • 3 large ears of corn, husked
  • ¼ cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 2 15-ounce cans black beans, rinsed
  • 1 large tomato, diced
  • ½ cup minced red onion
  1. Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
  2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, beans, tomato and onion; toss to coat. Refrigerate until ready to serve.
Nutrition Information
Calories: 398 Fat: 11 Carbohydrates: 65 Sodium: 310 Fiber: 17 Protein: 18


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