Mexican Black Bean Salad

Name: Mexican Black Bean Salad
Prep time: 15

5 out of 5 stars (based on 7 reviews)

15 min prep

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 mildly...

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

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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

In a medium bowl, whisk together the corn pieces, cilantro, lime juice, olive oil, cayenne, coriander. Season with salt and pepper.
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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society