Black Bean and Corn Salad II

942 Reviews 50 Pics
  • Prep

    25 m
  • Ready In

    25 m
Jen
Recipe by  Jen

“This salad is very colorful and includes a very tasty lime dressing.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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Directions

  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.

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Reviews (942)

Rate This Recipe
michknight
316

michknight

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 and avacado very last, after mixing the dressing in with the other ingredients. I gave it one last toss just before serving to coat the avacado and tomato. Very good!

BINDERSBEE
257

BINDERSBEE

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 there's always half a dozen people at any party who station themselves in front of it and just chow it down all night. Tonight I made it with a little twist- I added 8 oz. of bowtie pasta and doubled the dressing to compenstate. It makes a great southwestern pasta salad! Hit of the party.

HAWAUD
193

HAWAUD

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 salad. The only changes to the actual salad we make are that we use finely diced purple onion instead of the green onion and add a bit more spice to the dressing. I’m not a cilantro fan by any means, but I think it’s vital to this salad. I just chop it very fine and use a little less. The only problem I have with this salad is that it doesn’t make the best leftovers. It’s tasty the next day, but the tang of the lime and the cilantro can’t survive the cold of the ‘fridge overnight and it loses it’s ‘zing.’ Definitely the best on the day it's made.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Black Bean and Couscous Salad

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Corn and Black Bean Salad