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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

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    • 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]

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    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
    28%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 15.4 mg
    0%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 7.0 g
    28%
    Sugars 6.8 g
    27%
    Protein 7.6 g
    15%
    Detailed Nutrition Values About Nutrition Info
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