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Corn and Black Bean Salad
A nutritious, high fiber side dish that's simple to prepare.
Course
Side Dish
Prep Time
30
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
6
servings
Author
Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
1
TB
canola oil
3
TB
sweet onion or red
finely chopped
1
TB
chipotle peppers in adobe sauce
canned, finely chopped
1
can
sweet corn
11 oz, rinsed, drained (or 1 cup frozen)
2
TB
cilantro
fresh, chopped
1
can
Black Beans
15 oz, rinsed, drained
Instructions
Heat oil over medium-low heat in nonstick skillet. Add onion, stir until onion is translucent.
Add chopped chipotle peppers, and stir for one minute.
Add drained corn, stir for 2-3 minutes until golden.
Remove from heat and transfer to serving bowl. Stir in drained black beans, and mix in cilantro.
Refrigerate for one hour or more. Enjoy!
Notes
You can also mix in 1-2 cups of rice for an even heartier dish.
If the heat of the chipotles are too much, substitute canned green chiles.