Tex-Mex Black Bean and Corn Salad Recipe

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Tex-Mex Black Bean and Corn Salad
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Ingredients:

Directions:

  1. Combine drained corn niblets, drained and rinsed frijoles negras, Rotel and olive oil in bowl. Chill 2 hours.
  2. While corn/bean/Rotel mixture chills finely chop 3 cups Romaine into large bowl, cover and place in refrigerator.
  3. At end of 2 hours combines chilled mixture with Romaine. Garnish with chopped green onion and fresh Cilantro if desired.
  4. Tip: You can skip the 2 hour chill time if you place the cans of corn, frijoles negras and Rotel in refrigerator earlier in the day.
  5. Other serving method is to use baby Romaine leaves or other leaf lettuce leaves as little scoops to hold appetizer bites of this salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 49.71 Kcal (208 kJ)
Calories from fat 34.02 Kcal
% Daily Value*
Total Fat 3.78g 6%
Sodium 27.03mg 1%
Potassium 100.89mg 2%
Total Carbs 3.53g 1%
Sugars 0.67g 3%
Dietary Fiber 1.02g 4%
Protein 1.11g 2%
Vitamin C 1.1mg 2%
Iron 0.4mg 2%
Calcium 11.7mg 1%
Amount Per 100 g
Calories 142.2 Kcal (595 kJ)
Calories from fat 97.33 Kcal
% Daily Value*
Total Fat 10.81g 6%
Sodium 77.32mg 1%
Potassium 288.63mg 2%
Total Carbs 10.1g 1%
Sugars 1.9g 3%
Dietary Fiber 2.93g 4%
Protein 3.16g 2%
Vitamin C 3.3mg 2%
Iron 1.1mg 2%
Calcium 33.6mg 1%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 1
    PointsPlus

Good Points

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

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