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Corn and Black Bean Salad

  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 12
  • Servings 8

Ingredients

1/2
bag (16-oz size) Cascadian Farm™ frozen organic sweet corn (1 3/4 cups)
2
cans (14.5 oz each) Muir Glen™ organic plain or fire roasted diced tomatoes, drained
1
cup canned black beans, drained, rinsed
1/4
cup chopped red onion
3
tablespoons chopped fresh cilantro
2
tablespoons fresh lime juice
1
tablespoon vegetable oil
1/2
teaspoon coarse salt (kosher or sea salt)
1/2
teaspoon ground cumin
1/4
teaspoon pepper
1
clove garlic, finely chopped
1
avocado, pitted, peeled and chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories from Fat
40
% Daily Value
Trans Fat
0g
Cholesterol
0mg
0%
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

This corn and black bean salad is a great salad to make ahead for your next gathering--and it's so pretty to serve!

Black beans are loaded with fiber--the soluble kind that helps to lower blood cholesterol. Start slowly so you have time to get used to more fiber!

Directions

  • 1 Cook corn as directed on bag. Rinse with cold water; drain.
  • 2 Stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour.
  • 3 Stir in avocado just before serving.

This corn and black bean salad is a great salad to make ahead for your next gathering--and it's so pretty to serve!

Rate and Comment

This corn and black bean salad is a great salad to make ahead for your next gathering--and it's so pretty to serve!