Summer Corn Black Bean Salad Recipe

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Summer Corn  Black Bean Salad
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  1. Drain and rinse the cans of corn and beans.
  2. Place in big bowl.
  3. Cut cherry tomatoes in halves or quarters depending on how big they start add to bowl.
  4. Thinly slice green onions or dice bermuda and add.
  5. In a food processor, place cilantro, olive oil, lemon juice, garlic, sugar, salt, pepper and optional jalepenos.
  6. Pulse until the cilantro is finely diced and the dressing is emulsified.
  7. Pour dressing over salad. Mix to coat.
  8. Refrigerate until serving.
  9. Serves 8 as a side dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.61 Kcal (1418 kJ)
Calories from fat 142.77 Kcal
% Daily Value*
Total Fat 15.86g 24%
Sodium 1248.74mg 52%
Potassium 588.9mg 13%
Total Carbs 39.5g 13%
Sugars 5.05g 20%
Dietary Fiber 10.96g 44%
Protein 10.46g 21%
Vitamin C 5.7mg 9%
Vitamin A 0.2mg 8%
Iron 4mg 22%
Calcium 91.1mg 9%
Amount Per 100 g
Calories 129.56 Kcal (542 kJ)
Calories from fat 54.63 Kcal
% Daily Value*
Total Fat 6.07g 24%
Sodium 477.78mg 52%
Potassium 225.32mg 13%
Total Carbs 15.11g 13%
Sugars 1.93g 20%
Dietary Fiber 4.19g 44%
Protein 4g 21%
Vitamin C 2.2mg 9%
Vitamin A 0.1mg 8%
Iron 1.5mg 22%
Calcium 34.9mg 9%

* 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

  • 7.3
  • 8

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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