Ingredients
- 2 ounces can black beans (15 each)
- 1/2 cup red onion finely chopped
- 1 green bell pepper diced
- 2 tomatoes diced
- 2 cups frozen corn thawed
- 3/4 cup chopped fresh cilantro optional
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons apple cider vinegar or distilled vin
- 1 lemon juiced or lime
- 2 cloves garlic minced
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 teaspoon crushed red pepper
Make it step by step
- Drain and rinse the beans and place them in a large salad bowl with the onions, peppers, tomatoes, corn and cilantro. In a small bowl combine the vinegars, lemon or lime juice, garlic, cumin, coriander, and red pepper flakes. Pour over the salad and toss gently to mix.
- NOTES: This salad is a true celebration of color and flavor. It may be made in advance, and keeps well for several days. If you are a cilantro lover, you may want to increase the amount.
- Here is a recipe that appears in both The Peaceful Palate and Fat Free and Easy, Great Meals in Minutes. Jennifer made this salad at the TOH and it is really good. Serve it by itself, added to a tossed salad, or with refried beans wrapped in a burrito.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.