Sweet Corn and Black Bean Salad

Sweet Corn and Black Bean Salad
Contributor
Sweet Corn and Black Bean Salad
Whole Foods Market

Sweet Corn and Black Bean Salad

Simple to prepare, colorful, and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers, and zesty cilantro in a simple rice vinegar dressing.

6
Servings
186
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups fresh or frozen and thawed corn kernels
  • 1/2 Cup finely chopped red onion
  • 2 Tablespoons seasoned rice vinegar
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon lime juice
  • 1/4 Teaspoon sea salt
  • 1/2 Teaspoon ground black pepper
  • 4 Cups no-salt-added cooked black beans, drained and rinsed
  • 1 red bell pepper, cored, seeded, and chopped
  • 1/3 Cup cilantro leaves, chopped finely

Directions

Bring a medium-sized pot of water to a boil. Add the corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse the onion in cold water to remove some of the sharp, acidic flavor. Drain well and set aside.

In a large bowl, whisk together the vinegar, olive oil, lime juice, salt, and pepper to make a dressing. Add the beans, corn, onion, and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add the cilantro and toss again before serving.

Nutritional Facts

Total Fat
3g
4%
Sugar
34g
38%
Saturated Fat
2g
8%
Carbohydrate, by difference
41g
32%
Protein
2g
4%
Vitamin A, RAE
58µg
8%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
40µg
44%
Calcium, Ca
27mg
3%
Choline, total
9mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
12µg
0%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Phosphorus, P
50mg
7%
Selenium, Se
1µg
2%
Sodium, Na
52mg
3%
Water
176g
7%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.