Description
This Bean Salad with Fresh Corn is easy to prepare and bursting with incredible flavor.
Ingredients
Scale
- 4 ears fresh sweet corn
- 2 (15 ounce) can triple variety beans (kidney, pinto, and black), drained and rinsed
- 1 small bunch cilantro, chopped
- 3 green onions, sliced
- 1 jalapeño, sliced and cut into half moons
- Juice from 1 lime (about 2 tablespoons)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Shuck the corn and remove all silks.
- Bring a pot of water to a boil. Add the corn and allow to boil for 3 minutes. Remove from water and allow to cool.
- Using a sharp knife, cut the kernels from the cobs.
- In a large bowl, combine the corn, beans, cilantro, green onion, and jalapeño.
- Top with lime juice, olive oil, salt, and pepper. Toss to evenly coat. Enjoy!
Notes
- If fresh corn is not in season or not available, canned corn may be substituted.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad recipes
- Method: mixing
- Cuisine: Southwest
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 220
- Sugar: 5 grams
- Fat: 5.2 grams
- Carbohydrates: 36 grams
- Fiber: 10 grams
- Protein: 11 grams