Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish
25 mins (prep 20, cooking 5)
14 ingredients
3-4 servings
A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.

Categories:  side-dish , salad , <-30-mins , easy , 3-steps-or-less , green~yellow-beans , vegetarian , vegetable , time-to-make ,
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Serving Size (187.58 g)
Servings 3
Amount per Serving
Calories 575.16 Calories from Fat 109.8
% Daily Value *
Total Fat 12.2g 56.28%
Saturated Fat 1.52g 22.86%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 829.91mg 103.74%
Total Carbohydrate 84.88g 84.88%
Dietary Fiber 26.0 g 311.99%
Sugars 0.25 g %
Protein 35.8g 214.8%
Vitamin A 40.0IU% Vitamin C 4.46mg%
Calcium 198.56mg% Iron 10.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
drained, rinsed, ears corn, fresh ground pepper, chopped red pepper, seeded, minced jalapeno peppers, chopped purple onion, seeded, peeled, chopped fresh cilantro