Black Bean and Corn Salad

Ready in 1h

Try this Black Bean and Corn Salad recipe, or contribute your own.


1 30-oz can black beans; (rinsed and drained)
1/2 c olive oil
1 ts Fine sea salt
6 Green onions; with tops, finely chopped
1/2 c cilantro; Coarsely chopped, (optional)
1 sm Red bell pepper; seeded and cut into 1/2" pieces
2 c Dried black beans; (picked over and rinsed)
1/8 ts Cayenne pepper
1 Fresh hot chile pepper; seeded and minced
1 Garlic; minced
2 md Tomatoes
; cut into 1/2inch pieces
1 1/2 c Frozen corn; (thawed)
2 Ears corn; (kernals cut off the cob)
1/3 c lime juice; Freshly squeezed
1 Avocado; peeled, stone removed, cut into 1/2inch pieces

Original recipe makes 1



If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans. Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2 hours (depending on the age of the beans). Thoroughly drain the beans and let them cool. Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar. Cover with the lid and shake until the ingredients are well mixed. In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime Dressing and pour it over the salad. Stir until well coated. (The salad can be prepared a few hours ahead, but dont add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.) Source: May All Be Fed - by John Robbins (Including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Verified by stevemur
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Calories Per Serving: 2842 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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