Mexican Black Bean and Corn Salad
Ingredients
The salad
-
3
cups
corn kernels, cooked and cooled
-
2
medium
tomatoes, diced
-
1
15oz can
black beans, rinsed and drained
-
½
small
red onion, finely chopped
-
½
cup
chopped parsley
The vinaigrette
-
¼
cup
extra-virgin olive oil
-
1
lime
grated zest and juice
-
1
clove
garlic, minced
-
1
tsp
chili powder
-
½
tsp
salt
-
½
tsp
ground cumin
-
¼
tsp
ground chipotle powder
Instructions
- Combine the corn, tomatoes, black beans, red onion, and parsley in a large mixing bowl.
- In a small measuring cup, whisk together all vinaigrette ingredients until well combined.
- Pour the vinaigrette over the salad and toss to combine.
- Serve immediately or refrigerate for about an hour to allow flavors to meld.
Nutrition Facts (estimated)
Servings
4
Calories
240
Total fat
15g
Total carbohydrates
27g
Total protein
4g
Sodium
539mg
Cholesterol
0mg
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