Black Bean and Corn Salad II

Black Bean and Corn Salad II

1001

"This salad is very colorful and includes a very tasty lime dressing."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Reviews

1001
  1. 1375 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Great bean salad! I added much more lime juice, more garlic, a bit more salt and reduced the oil. Plus, I did equal amounts of corn and beans. Also, to avoid "mushiness", I added the tomato a...

Most helpful critical review

Good salad but too much oil as written. Decreasiing oil to 1/4 cup still maintains the integrity of the dressing and makes for a healthier salad. Helpful Hints: Grill your corn instead of usi...

Great bean salad! I added much more lime juice, more garlic, a bit more salt and reduced the oil. Plus, I did equal amounts of corn and beans. Also, to avoid "mushiness", I added the tomato a...

One of the best recipes on this site. You MUST use fresh lime juice- not that icky stuff in a plastic lime- if you want great flavor. I have made this recipe more times than I can count and th...

This salad is so yummy and super versatile. It’s great by itself, or for a full dinner we like to grill some chicken breasts and throw it all on baked corn tortillas with lettuce for a tostada s...

Good salad but too much oil as written. Decreasiing oil to 1/4 cup still maintains the integrity of the dressing and makes for a healthier salad. Helpful Hints: Grill your corn instead of usi...

We LOVED this salad! I made this healthier by decreasing the olive oil to a quarter cup and increasing the fresh lime juice to a half cup, and the dressing was perfect. Zippy! I can't wait to...

This is very good! For a lower fat alternative to the oil based dressing - replace all the oil with 3/4 cup tomato juice and add 1/4 tsp. cumin, 1/2 tsp. oregano and half a seeded jalepeno, pro...

This is pretty good, but look at the recipe for avocado salsa by Barbara Vinson. Add a can of beans and fresh cilantro to that one, chop it a little chunky, and you've got two very simmilar reci...

This salad was very popular at a pot luck dinner I went to last night and I had several requests for the recipe. I liked it too, but thought the taste of the cilantro overpowered the other flavo...

This is the best cold bean salad recipe ever!! I made it this weekend for a birthday party and got rave reviews. Everyone wanted the recipe. I used frozen white corn instead of yellow. I agree w...