Mexican Black Bean Salad- anti-cancer recipes- cook for your life

Mexican Black Bean Salad

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients
I love cilantro. This easy, flavorful Mexican Black Bean Salad is heaven to me since it features both cilantro leaves and seeds. Yes, in case you didn’t know, coriander is cilantro seed. Cilantro has...


  • 2 ears corn
  • 1 bunch cilantro, chopped
  • ¼cup lime juice
  • ¼ cup olive oil
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • Salt and pepper to taste
  • ½ cup radishes, thinly sliced
  • 1 medium red onion (about 1 cup), small dice
  • 1 to 12 oz can black beans, drained of liquid and rinsed

Nutrition Facts


154 cals


10 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g


16 g


4 g


4 g


4 g


297 mg


  1. On a preheated grill, grill the corn until there is a light char on all sides. About 4 minutes per side, depending on how hot the grill is. Once cool, slice the kernels off the cob.
  2. In a medium bowl, whisk together the cilantro, lime juice, olive oil, cayenne, coriander. Season with salt and pepper.
  3. Add the corn, radishes, red onion, and black beans to the dressing. Toss the salad and the dressing together.

Chef Tips

Simply broil the corn if your grill’s not fired up.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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