Southwestern Corn & Black Bean Salad Recipe

Recipe By EatingWell

Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make it a meal: scoop up this salad with warm corn tortillas.

4.8
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45minstotal
45m.total
Southwestern Corn & Black Bean Salad
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ingredients serve

Ingredients for Southwestern Corn & Black Bean Salad Recipe

  • 3/4 Large ears of corn, husked
  • 0.08 cup Pine Nuts
  • 0.06 cup Lime juice
  • 1/2 tablespoon Extra virgin olive oil
  • 0.06 cup Chopped Fresh Cilantro
  • 0.13 teaspoon Salt
  • As required Freshly ground pepper, to taste
  • 3.75 ounce 2 cans black beans, rinsed
  • 1/4 Large Tomato, Diced
  • 0.13 cup Minced Red Onion
Nutrition
value
153
calories per serving
13 g Fat3 g Protein6 g Carbs3 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    3g
  • Carbs
    6g
  • Fiber
    3g

MacroNutrients

  • Carbs
    6g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    30mg
  • Iron
    2mg
  • Vitamin A
    824mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    25mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    60mg
  • Manganese
    1mg
  • Phosphorus
    98mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By EatingWell