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5 from 14 votes

Black Bean & Grilled Corn Salad with Cilantro

This black bean salad and grilled corn salad is a tasty and nutritious dish. You can serve it as a starter or side dish and it is perfect now that the grilling season is in full swing.
Prep Time15 mins
Refrigerate30 mins
Total Time45 mins
Course: Salads
Cuisine: Venezuelan
Diet: Diabetic, Gluten Free
Keyword: black bean and corn salsa, black bean and grilled corn salad recipe, How to make black bean and grilled corn salad, Texas caviar
Servings: 8
Calories: 141kcal
Author: Enri

Ingredients

  • 1 ½ cups black beans cooked and drained
  • 1 ½ cups corn kernels from grilled cobs
  • 1 cup tomato seeded and diced
  • ½ cup red onion minced
  • ¼ cup red bell pepper finely diced
  • 1 ½ cups cilantro leaves washed and dried
  • ¼ cup extra virgin olive oil
  • 3 tablespoons of red wine vinegar
  • Coarse sea salt
  • Freshly ground black pepper

Instructions

  • In a bowl combine the beans, corn, tomato, onion, pepper and cilantro.
  • In a cup, combine the olive oil, vinegar, salt and pepper and mix to emulsify.
  • Add the vinaigrette to the salad and toss.
  • Cover and marinate in the fridge for at least half an hour.
  • Serve cold.

Notes

This salad tastes better the following day.
 

Nutrition

Calories: 141kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 262mg | Fiber: 4g | Sugar: 2g | Vitamin A: 579IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg