Spend with Pennies · by Holly Nilsson★ 5.0 (72)
Black Bean and Corn Salad
NUTRITION · PER SERVING80M COOK
CAL 16%·PRO 23%
CARBS 35G44% OF CAL
8G FIBER0G ADDED6G INTRINSIC22G OTHER6G TOTAL SUGAR
FAT 17G48% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, colorful salad of black beans, corn, tomatoes, peppers, and cilantro tossed in lime and cumin dressing. It's Mexican-inspired, light, and works warm or cold.
sidemexicansaladbeansgluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups corn kernels (about 4 cobs of corn)
- 1 cup canned black beans (drained & rinsed)
- 1 cup grape tomatoes (halved)
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- ⅓ cup diced red onion
- 3 tablespoons chopped fresh cilantro
- ½ cup Cotija cheese (or feta, optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (about 1 lime)
- ½ teaspoon chili powder
- ½ teaspoon cumin
- salt and pepper to taste
At a glance
PER SERVING · TIME 80M
CAL 16%·PRO 23%
CARBS 35G44% OF CAL
8G FIBER0G ADDED6G INTRINSIC22G OTHER6G TOTAL SUGAR
FAT 17G48% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 565mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 656mg
- Calcium
- 140mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.