Southwestern Corn Salad

Southwestern Corn Salad

 Bill Boch/Getty Images

Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
220 Calories
8g Fat
33g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 220
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 629mg 27%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 28%
Total Sugars 6g
Protein 8g
Vitamin C 78mg 391%
Calcium 47mg 4%
Iron 2mg 13%
Potassium 512mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cool, colorful, and crunchy salad recipe is perfect when fresh corn is in season, and you want to bring something fabulous to that summer cookout. Frozen corn may be used, but the salad just won't have that same sweet, crisp snap.

Ingredients

  • 3 tablespoons olive oil

  • 3 cups corn kernels

  • 1 (15-ounce) can black beans, well-rinsed and drained

  • 1 medium red bell pepper, small dice

  • 1 medium orange bell pepper, small dice

  • 4 medium green onions, thinly sliced

  • 1 medium jalapeno pepper, seeded and minced

  • 1 clove garlic, minced

  • 3 tablespoons freshly squeezed lime juice

  • 2 tablespoons coarsely chopped cilantro

  • 1 tablespoon rice vinegar

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground chipotle pepper, more to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat the olive oil in a large nonstick pan over medium-high heat. Add the corn and cook, stirring, for 3 to 4 minutes.

  3. Turn off the heat and transfer corn into a large mixing bowl. Add the rest of the ingredients and toss to combine thoroughly.

  4. Refrigerate for at least 4 hours before serving. Toss well, and taste and adjust for salt before serving.

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