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Black Bean, Corn, & Jalapeño Salad

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Recipe

This is a no-fail recipe. And if it lasts more than a day, it's still fantastic 3 days later. All of my friends and co-workers love this dish for potlucks and parties! TRY IT!

 

Yield

12 servings

Prep

15 min

Cook

10 min

Ready

25 min

Ingredients

Amount Measure Ingredient Features
15.5 ounces black beans
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4 italian plum (roma) tomatoes
chopped
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1 small onions
chopped
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3 jalapeño pepper
for hot, chopped
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8 ounces corn, canned, no salt
*
3 tablespoons olive oil
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1 tablespoon red vinegar
or lime juice
*
cilantro
to taste
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cilantro stems
to taste
*
2 tablespoons chile pepper
2 tablespoons cumin
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salt
to taste
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Ingredients

Amount Measure Ingredient Features
448 ml/g black beans
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4 each italian plum (roma) tomatoes
chopped
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1 small onions
chopped
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3 each jalapeño pepper
for hot, chopped
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231.2 ml/g corn, canned, no salt
*
45 ml olive oil
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15 ml red vinegar
or lime juice
*
1 x cilantro
to taste
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1 x cilantro stems
to taste
*
3E+1 ml chile pepper
3E+1 ml cumin
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1 x salt
to taste
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Directions

Drain and rinse the beans.

Chop the tomatoes, onions, pepper, and cilantro, and then simply combine all the ingredients.

As with the soup, use hot peppers and chile powder for heat, poblano/bell pepper and chili powder for less heat.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 7942% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 10%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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