Black Bean and Corn Salad

User Reviews

4

315 reviews
Good
  • Prep Time

    10 mins

  • Total Time

    10 mins

  • Servings

    4

  • Calories

    252 kcal

  • Course

    Salad

  • Cuisine

    American

Black Bean and Corn Salad

This Black Bean and Corn Salad features a mix of defrosted sweet corn, rinsed black beans, red bell pepper, and finely chopped red onion. It's dressed with red wine vinegar, olive oil, salt, pepper, and fresh parsley, creating a fresh, crisp salad with tangy and herbaceous notes that can be served immediately or chilled.

Description

Black Bean and Corn Salad blends sweet corn kernels, black beans, red bell pepper, and red onion with a simple dressing of red wine vinegar, olive oil, salt, pepper, and chopped parsley. The combination offers a balance of textures from the corn and beans, with brightness from the vinegar and the herbal freshness of parsley.

The salad can be served right away for a fresh crunch or chilled for a cooler option, making it a versatile side dish or light meal addition. It pairs well with dishes requiring a refreshing complement, providing both color and nutrition.

To defrost frozen corn quickly, rinse under cold water and drain well. Fresh corn can also be substituted with approximately 4-5 ears to yield 4 cups.

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Ingredients

Servings
  • 1 frozen sweet corn kernels 16 oz bag; defrosted
  • 1 black beans 15 oz can, drained and rinsed
  • 1 red bell pepper large, chopped
  • ½ red onion large, finely chopped
  • 2 tablespoons red wine vinegar
  • 3 tablespoons parsley chopped leaves
  • 1 tablespoon olive oil
  • 1 teaspoon salt sea salt
  • ½ teaspoon black pepper fresh ground

Instructions

  1. Combine corn, black beans, bell pepper and red onion in a large bowl.
  2. Stir in the parsley, vinegar, olive oil, salt and pepper.
  3. Serve right away or chill in the fridge until ready to serve. Store leftovers in a covered dish the fridge.

Notes

  • To quickly thaw frozen corn, rinse under cold water and drain thoroughly before adding to the salad.
  • Fresh corn can be used instead, requiring about 4 to 5 ears to equal 4 cups of kernels.
  • Store leftovers in a covered container in the refrigerator to maintain freshness.

Nutrition Information

Show Details
Serving 1/4 of recipe Calories 252kcal (13%) Carbohydrates 44g (15%) Protein 11g (22%) Fat 6g (9%) Polyunsaturated Fat 2g (12%) Sodium 621mg (26%) Fiber 11g (44%) Sugar 7g (14%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 252 kcal

% Daily Value*

Serving 1/4 of recipe
Calories 252kcal 13%
Carbohydrates 44g 15%
Protein 11g 22%
Fat 6g 9%
Polyunsaturated Fat 2g 12%
Sodium 621mg 26%
Fiber 11g 44%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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4

315 reviews
Good

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