Black Bean, Corn and Tomato Salad Recipe

Name: Black Bean, Corn and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried black beans; 4 plum tomatoes, chopped; Salt; 2 cups corn kernels; 1/2 red onion, chopped; 1 bunch cilantro, chopped; Juice of 1 lime; 1/4 cup olive oil; Pepper; Cayenne

Servings: persons

1
In large pot cover beans with cold water.
2
Bring to a boil.
3
Remove from heat, cover, and let sit for 1 hour.
4
Drain beans and add fresh water to completely cover.
5
Bring to a boil and simmer for 1 hour until beans are tender.
6
Drain.
7
In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices.
8
Add beans, corn, and onion and mix well.
9
Add cilantro, lime juice and oil.
10
Stir to coat.
11
Season with salt, pepper and cayenne to taste.
12
Serve immediately, or set aside for 30 minutes for flavors to intensify

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound dried black beans, 4 plum tomatoes, chopped, Salt, 2 cups corn kernels, and more.

Yes, Black Bean, Corn and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean, Corn and Tomato Salad

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