Black Bean Salad with Fresh Corn

Name: Black Bean Salad with Fresh Corn
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups black beans, cooked, rinsed; 1 ear corn, boiled, kernels removed from the cob; 1/2 medium red onion, diced; 1/2 medium red bell pepper, diced; 1/2 medium poblano pepper, diced; 1/4 cup chopped cilantro (leaves and stems); 1/2 cup lime juice; 1/4 cup olive oil; 1/2 tablespoon ground cumin; 1/2 tablespoon black pepper; 1 tablespoon salt

Recipe courtesy of Michael Gintert

Watch how to make this recipe.

Black Bean Salad with Fresh Corn

0 Reviews

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

331

Total Fat

10

Saturated Fat

2

Carbohydrates

48

Dietary Fiber

11

Sugar

4

Protein

15

Cholesterol

0

Sodium

315

Total: 3 hr 10 min
Prep: 1 hr
Inactive: 2 hr
Cook: 10 min

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

331

Total Fat

10

Saturated Fat

2

Carbohydrates

48

Dietary Fiber

11

Sugar

4

Protein

15

Cholesterol

0

Sodium

315

Total: 3 hr 10 min
Prep: 1 hr
Inactive: 2 hr
Cook: 10 min

Ingredients

2 cups black beans, cooked, rinsed

1 ear corn, boiled, kernels removed from the cob

1/2 medium red onion, diced

1/2 medium red bell pepper, diced

1/2 medium poblano pepper, diced

1/4 cup chopped cilantro (leaves and stems)

1/2 cup lime juice

1/4 cup olive oil

1/2 tablespoon ground cumin

1/2 tablespoon black pepper

1 tablespoon salt

Directions

Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.