Thai Black Bean & Corn Salad or Salsa Recipe
Use as a side to grilled meats or fish, as a main dish luncheon salad, or as a salsa with chips to dip. Original recipe featured on relish.com, with only minor (optional) tweaks below.
Ingredients
- 2 cups corn kernels (I used frozen, briefly cooked & drained)
- 1/2 cup celery, diced
- 16 ounces canned black beans, rinsed and drained
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeno, seeded and minced
- 2 garlic cloves, minced
- 1 teaspoon finely chopped, peeled fresh gingerroot
- 2 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 1 tablespoon lime juice
- 1 teaspoon sugar (optional)
- 1/4 to 1/2 teaspoon salt (optional)
Directions
- In a large bowl combine corn, celery, beans, red bell pepper, onion, cilantro and jalapeno pepper. Whisk together garlic, gingerroot, vinegar, oil, lime juice, sugar and (optional) salt. Pour over bean mixture and toss to combine. Chill until serving time.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 6 servings | |
| Calories 364 | |
| Calories from Fat 72 | 20% |
| Total Fat 8.19g | 10% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 159mg | 7% |
| Potassium 1289mg | 37% |
| Total Carbs 57.75g | 15% |
| Dietary Fiber 12.9g | 43% |
| Sugars 4.99g | 3% |
| Protein 17.71g | 28% |
Languages
Comments
July 26, 2019I like the suggestion, and it ups the nutrition value besides the taste! Thanks.
Loading older comments, please wait...
%20tweaks%20below.){kind=link}