Black Bean and Corn Salad
This is by far my most favorite black bean and corn salad recipe. It's inspired by Guy Fieri's recipe of long ago, with a few modifications, including higher veggie content, less salt, and the use of red wine vinegar rather than sherry vinegar (harder to find). This is a versatile dish that flexes from breakfast (on eggs), snack/appetizer (on chips), salad (on greens), or dinner (on tacos or as a side)!
Servings: 10
Ingredients
- 2 15oz cans organic black beans drained well
- 1 15oz can non-GMO corn drained well
- 2 roma tomatoes seeded and diced
- 1/3 cup diced bell pepper (red or orange)
- 1/3 cup diced pineapple
- 1 jalapeno pepper seeded, veins removed, minced
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 4 Tbsp red wine vinegar
- juice of 1/2 large lime or 1 small lime
- 3 Tbsp honey
- 1 tsp salt
- 1 tsp black pepper
- 1/8 tsp cumin
Instructions
- Thoroughly drain and rinse canned black beans. Roughly dry with a paper towel to ensure juices don't accumulate at the bottom of your finished salad.
- Drain canned corn. Chop your veggies.
- Combine all ingredients in a bowl. Mix thoroughly with a large spoon.
- Let sit in the refrigerator for 1 hour before serving.
Nutrition
Serving: 138g | Calories: 151kcal | Carbohydrates: 21g | Protein: 7g | Fat: 0.62g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.45g | Monounsaturated Fat: 0.14g | Sodium: 256mg | Potassium: 420mg | Fiber: 9.6g | Sugar: 7.2g | Vitamin A: 22IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 2mg