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Yummy Black Bean Summer Salad
Phoebe Green
The black bean salad adds a new dimension to your salads, offering something higher in protein. These are great flavours and crunchy and fresh for a summer day.
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Prep Time
30
minutes
mins
Cook Time
0
minutes
mins
Total Time
30
minutes
mins
Course
Salad
Cuisine
Mexican
Servings
8
people
Calories
412
kcal
Ingredients
US Customary
Metric
1x
2x
3x
30
ounces
black beans
drained
1
large
tomato
diced
1
large
bell pepper
diced
2
ears
corn
thawed
1
cup
onion
diced
2
medium
jalapenos
seeded and diced
4
medium
limes
juiced
1
cup
cilantro
chopped
1
tablespoon
ground cumin
1
tablespoon
sea salt
¼
tablespoon
cayenne pepper
1
tablespoon
extra virgin olive oil
Instructions
In a large bowl, add all the ingredients minus the cilantro and mix.
Give it a good stir and throw in the cilantro.
Chill in the refrigerator for at least 30 minutes before serving. Best eaten within a day or two.
Nutrition
Calories:
412
kcal
Carbohydrates:
75
g
Protein:
24
g
Fat:
4
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
0.001
g
Sodium:
883
mg
Potassium:
1773
mg
Fiber:
19
g
Sugar:
5
g
Vitamin A:
1114
IU
Vitamin C:
45
mg
Calcium:
160
mg
Iron:
6
mg
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