From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Black Bean and Corn Salad
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Instructions
1
|
Open the cans of beans and place them in a colander. Rinse the beans thoroughly with cold water.
2
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Dice the red bell pepper, yellow bell pepper, orange bell pepper, jalapeno pepper, cilantro leaves, red onion, and corn.
3
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In a large bowl, mix all the salad ingredients with the dressing.
My Calorie Intake
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Tips & Tricks (5)
- Corn Kernel Mastery 🌽If using fresh corn, grill or char the kernels first to add a smoky depth of flavor that elevates the entire salad.
- Pickle Your Onions 🧅Quick-pickle the red onions in lime juice for 10 minutes before adding to the salad to mellow their sharp bite and add brightness.
- Flavor Layering Technique 🥄Let the salad sit for 30 minutes before serving to allow the spices and dressing to fully marry and develop a more complex taste profile.
- Bean Preparation Pro 🫘If using canned black beans, always rinse thoroughly to remove excess sodium and prevent a muddy flavor in your salad.
- Heat Management Hack 🌶️Remove the jalapeno seeds and membrane for a milder flavor, or keep them for extra heat - adjust to your personal spice tolerance.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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