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.
- 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
- Cook corn in boiling water to cover for 5 minutes. Drain and cool. Cut kernels from cobs and reserve.
- In a large bowl, whisk together lime juice, olive oil, red-wine vinegar, salt, and pepper.
- Add reserved fresh corn kernels or thawed and drained frozen corn, drained and rinsed black beans, seeded and chopped tomatoes, seeded and chopped jalapeño peppers, chopped red onion, cilantro, and avocado (see Note below). Toss to coat.
- Cover and chill black bean salad until ready to serve.
Note: Stir in avocado just before serving if you don’t plan to dig in right away.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||2 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||26 g|