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Published on July 27, 2016

Black bean and corn salad recipe

Makes 8 servings


  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 cup frozen corn, thawed
  • ½ cup onion, diced
  • 1 red or green bell pepper, chopped
  • 1 clove garlic minced
  • Fresh cilantro, chopped, to taste
  • ¼ cup olive oil
  • ⅓ cup fresh lime juice
  • ⅛ tsp. cayenne pepper
  • Salt and pepper to taste


In a medium bowl, combine beans, tomatoes, corn, onion, pepper, garlic and cilantro. In a small food processor, or bowl with whisk combine remaining ingredients. Pour over corn mixture and mix to combine. Refrigerate 1-2 hours before serving.

Nutrition analysis per serving: 110 calories, 0 g fat, 25 g carbohydrate, 7 g fiber, 6 g protein, 210 g sodium

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