Quick Corn and Black Bean Salad Recipe

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Quick Corn and Black Bean Salad
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  1. In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon. Yield: 6-8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 63.97 Kcal (268 kJ)
Calories from fat 16.96 Kcal
% Daily Value*
Total Fat 1.88g 3%
Cholesterol 1.8mg 1%
Sodium 33.07mg 1%
Potassium 247.26mg 5%
Total Carbs 10.03g 3%
Sugars 4.45g 18%
Dietary Fiber 2.19g 9%
Protein 1.95g 4%
Vitamin C 35mg 58%
Iron 0.7mg 4%
Calcium 24.3mg 2%
Amount Per 100 g
Calories 57.49 Kcal (241 kJ)
Calories from fat 15.24 Kcal
% Daily Value*
Total Fat 1.69g 3%
Cholesterol 1.62mg 1%
Sodium 29.72mg 1%
Potassium 222.21mg 5%
Total Carbs 9.01g 3%
Sugars 4g 18%
Dietary Fiber 1.97g 9%
Protein 1.75g 4%
Vitamin C 31.4mg 58%
Iron 0.7mg 4%
Calcium 21.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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