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Corn and Black Bean Salad

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Corn and Black Bean Salad
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 10
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This one bowl, easy-mix bean salad comes together in just 15 minutes, and pairs well with grilled entrees and Tex-Mex menus.
By Shreya Sasaki
Updated Mar 19, 2013

Ingredients

  • 1/2 cup balsamic vinaigrette dressing
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh cilantro
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1/4 teaspoon ground cumin
  • 2 cans (15 oz each) black beans, drained, rinsed
  • 1 can (11 oz) whole kernel sweet corn
  • 1 small onion, chopped (1/2 cup)
  • 8 medium green onions, chopped (1/2 cup)
  • 1 small red bell pepper, chopped (1/2 cup)

Steps

  • 1
    In small bowl, stir together dressing, pepper, cilantro, red pepper, and cumin. Set aside.
  • 2
    In large bowl, mix remaining ingredients. Toss with dressing to coat. Cover; refrigerate for at least 1 hour or overnight to blend flavors. Just before serving, stir mixture to coat beans and corn with dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this salad as an appetizer with tortilla chips.

Nutrition

130 Calories, 1/2g Total Fat, 6g Protein, 24g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
5
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
330mg
9%
Total Carbohydrate
24g
8%
Dietary Fiber
7g
30%
Sugars
4g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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