Black Bean And Corn Salad Recipe


MethodMain Ingredient


 Olive oil/Vegetable oil1⁄3 Cup (5.33 tbs)
 Red wine vinegar1 Tablespoon
 Cider vinegar1 Teaspoon
 Garlic1 Clove (5 gm), minced
 Ground cumin1⁄2 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Sugar1⁄4 Teaspoon
 Red cayenne pepper1⁄8 Teaspoon
 Canned black beans30 Ounce, drained, rinsed (Two 15 Ounce Cans)
 Canned whole kernel corn8 Ounce, drained (1 Can)
 Chopped red onion3⁄4 Cup (12 tbs)
 Chopped sweet red pepper1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1490 Calories from Fat 661

% Daily Value*

Total Fat 75 g114.9%

Saturated Fat 10.1 g50.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3973.7 mg165.6%

Total Carbohydrates 155 g51.8%

Dietary Fiber 46.4 g185.6%

Sugars 33.5 g

Protein 49 g97.7%

Vitamin A 55.3% Vitamin C 177.2%

Calcium 115.9% Iron 54.3%

*Based on a 2000 Calorie diet


In a bowl, whisk the first nine ingredients until well blended.
Add the beans, corn, onion and red pepper; toss well.
Cover and chill 8 hours or overnight.