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    You are in: Home / Low-cholesterol / Mexican Black Bean and Roasted Corn Salad Recipe
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    Mexican Black Bean and Roasted Corn Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    25 mins

    1 hr 20 mins

    healthycook26's Note:

    Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.

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    Units: US | Metric


    1. 1
      Preheat oven to 400.
    2. 2
      Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
    3. 3
      Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
    4. 4
      In a small bowl, whisk the lime juice, oil and cumin together and set aside.
    5. 5
      When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
    6. 6
      Add the dressing and mix well.
    7. 7
      Add salt and pepper to taste.
    8. 8
      The salad is best when allowed to sit for an hour.

    Ratings & Reviews:

    • on May 25, 2011

      I did use frozen corn because this time of year here the corn on the cob is not good.... I thawed the corn, and then roasted on a cookie sheet until lightly golden brown, turning with spatula about every 15 minutes. Great taste and mixture of flavors.... this will be a family favorite for us! Thank you for posting.

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    • on May 02, 2008


      Was sorely tempted to use frozen corn, but didn't ~ followed the recipe instead & glad I did, 'cause I think the taste of the roasted corn added a lot to this salad! However, I did use only half of a small jalapeno, but that was the only change I made (still gave enough of a kick for me)! Thanks for sharing this unusual recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Black Bean and Roasted Corn Salad

    Serving Size: 1 (201 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 191.3
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 15.4 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 7.0 g
    Sugars 6.8 g
    Protein 7.6 g

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