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Corn and Black Bean Salad Recipe

Corn and Black Bean Salad Recipe - 8 servings


2 15-ounce cans black beans, drained and rinsed

2 cups cooked corn kernels

2 tablespoons finely chopped jalapeno pepper

1 cup finely chopped red bell pepper

1/2 cup finely chopped red onion

1 cup coarsely chopped ripe tomato

1/4 cup extra virgin olive oil

3 tablespoons fresh lime juice

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

3/4 teaspoon salt

1/4 cup finely chopped fresh cilantro for garnish


Combine all ingredients except cilantro in a medium salad bowl. Toss. Serve at once, or cover and chill in refrigerator. Just before serving, garnish with the cilantro, if desired.

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