Black Bean and Corn Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh salad of black beans and corn with poblano pepper, mint, lime, and tomatoes. Light and refreshing, it pairs well with grilled meats or stands alone as a vegetarian side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 ears corn, (cleaned with no husks (or 1 1/2 cup cooked corn from frozen))
- 1 medium poblano chile
- 1 3/4 cups cooked black beans or from a can, (rinsed if from can)
- 1/2 cup grated coconut
- 1/4 to 1/4 cup lightly packed mint leaves, (chopped)
- 2 tbsp fresh lime juice
- 1 cup cherry tomatoes, (halved or quartered depending on size)
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 163mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.