Appetizers / Soups / Salads

Karen's Fresh Corn and Black Bean Summer Salad is for Side Dish.

Karen's Fresh Corn and Black Bean Summer Salad takes 20 minutes to prepare.

Karen's Fresh Corn and Black Bean Summer Salad takes 4 minutes to cook.

Karen's Fresh Corn and Black Bean Summer Salad makes 6 servings.

The ingredients for Karen's Fresh Corn and Black Bean Summer Salad are:

Salad

2 cups fresh par cooked corn
1 15 oz can of black beans, rinsed
Yellow, red, and/or orange peppers (10 big strips chopped or enough to fill 1 cup)
1 cup cucumber
3 scallions
4 tablespoons cilantro
1 medium avacado
1 cup chopped celery

Dressing

2 Tablespoons extra virgin olive oil
1/2 Cup lime juice
1 teaspoon salt
2 teaspoons cayenne (or to taste)
2 teaspoons garlic powder

Here is how you make Karen's Fresh Corn and Black Bean Summer Salad:

Boil some summer fresh corn for only about 3-4 minutes. Drain and cool. Cut the corn off the cob and cool 2 cups. When ready, add one 15 oz can of rinsed black beans, 1 cup of chopped yellow, red, and/or orange peppers, 3 chopped scallions, 1 medium avacado chopped, 1 large stalk of celery chopped, about 4 tablespoons of fresh chopped cilantro leaves and 1 cup of chopped cucumber.Pour 1/2 Cup of fresh lime juice, 2 tablespoons of a good grade of extra virgin olive oil, 2 teaspoonsof cayenne pepper (or to taste), 2 teaspoons of garlic powder and 1 teaspoon of salt ,on the salad. Serve cold or room temp.Serving Size: Makes 6 one cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user KARENLELLI.

The nutritional information for Karen's Fresh Corn and Black Bean Summer Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 218.8

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 405.3 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 8.0 g
• Protein: 8.2 g

The dietary needs meet for Karen's Fresh Corn and Black Bean Summer Salad is Vegetarian