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...


Ingredients

  • 2 ears corn or 2 (15 ounces) can whole corn kernels, drained and rinsed (see Chef Tip)
  • 1 bunch cilantro, chopped
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • Salt and pepper to taste
  • ½ cup thinly sliced radish
  • 1 medium red onion, small dice
  • 1 (12 ounces) can black beans, drained  and rinsed

Nutrition Facts

Calories

217 cals

Fat

10 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g

Carbohydrates

27 g

Sugar

3 g

Fiber

6 g

Protein

6 g

Sodium

376 mg

Directions

  1. In a medium bowl, whisk together the corn pieces, cilantro, lime juice, olive oil, cayenne, coriander. Season with salt and pepper.
  2. Add the corn, radishes, red onion, and black beans to the dressing. Toss the salad and the dressing together.

Chef Tips

If using whole corn cobs, give your salad an extra flavor boost by grilling corn on a grill or broil it until charred on all sides, then add to the bowl when mixing in remaining ingredients.

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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