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How to Make Corn Black Bean Salad
Today's corn black bean salad recipe will take you on a journey to Mexico with fresh diced veggies mixed with bold spices and herbs.
- prep TIME 10 mins
- total TIME 10 mins
Course: Side DishCuisine: American
Servings: 4 servings
Calories: 168 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (15)
- 6 oz corn
- 6 oz canned black bean
- 1 oz red bell pepper diced
- 0.5 oz jalapeño roughly chopped
- 1 oz onion diced
- 1/4 cup cilantro roughly chopped
- 2 tbsp parsley chopped
- 0.5 oz pumpkin seeds
- 1 tbsp garlic chopped
- 1/4 tbsp cumin
- 1/4 tbsp chili powder
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
1
In a big mixing bowl, add 6 oz corn, 6 oz canned black bean, 1 oz diced red bell pepper, 0.5 oz roughly chopped jalapeño, 1 oz diced onion, 1/4 cup roughly chopped cilantro, 2 tbsp chopped parsley, 0.5 oz pumpkin seeds, 1 tbsp chopped garlic, 1/4 tbsp cumin, 1/4 tbsp chili powder, 2 tbsp olive oil, 1 tbsp lime juice, 1/4 tsp salt, and 1/2 tsp pepper.
2
Toss until the ingredients are well combined.
3
Divide salad into small portions in a small serving bowl. Enjoy.
Nutrition
Serving: 1 serving | Calories: 168kcal | Fat 9g | Saturated Fat 1g | Polyunsaturated Fat 2g | Monounsaturated Fat 6g | Sodium 218mg | Potassium 352mg | Carbohydrate 18g | Fiber 5g | Sugar 4g | Protein 6g | Vitamin A 630IU | Vitamin C 24mg | Calcium 33mg | Iron 2mg