Corn And Black Bean Salad Recipe
Servings: 12
Ingredients
- 4 x poblano peppers
- 8 x ears corn
- 2 can liquid removed rinsed black beans - (15 ounce ea)
- 1 c. chopped red onion
- 1 c. chopped cilantro leaves
- 1/2 c. oil
- 1/2 c. lime juice
- 1/2 tsp grnd cumin
- 4 x garlic cloves crushed
- 3 tsp salt
- 1 c. crumbled queso fresco
Directions
- Place peppers on wire rack set over gas flame and roast, turning to blacken, till peppers are charred on all sides, 8 to 10 min. Or possibly, place under broiler and broil till blistered on all sides. Place in paper bag and let stand 10 min till peppers collapse and skin is easy to remove. Peel, seed and chop. Set aside.
- Remove husks and silk from corn. Blanch corn in boiling water 2 min. Remove to bowl of ice water to shock. Pat ears dry with paper towels. Cut kernels from cobs and place in mixing bowl. You should have about 8 c..
- Add in beans, peppers, onion and cilantro to corn and toss. Combine oil, lime juice, cumin, garlic and salt and pour over corn mix, tossing to coat. Cover in serving bowl and refrigerateseveral hrs or possibly up to 2 days for flavors to blend.
- When ready to serve, sprinkle with queso fresco.
- This recipe yields 12 to 14 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 98 | 30% |
| Total Fat 11.19g | 14% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.23g | |
| Cholesterol 4mg | 1% |
| Sodium 605mg | 25% |
| Potassium 1015mg | 29% |
| Total Carbs 44.99g | 12% |
| Dietary Fiber 10.0g | 33% |
| Sugars 3.04g | 2% |
| Protein 15.41g | 25% |
