Black Bean Salsa Salad

  • Prep 45 min
  • Total 1 hr 30 min
  • Ingredients 11
  • Servings 12
Black Bean Salsa Salad

Ingredients

2
cups frozen corn
2
cups chopped tomatoes (4 medium)
2
cups chopped seeded peeled cucumber (2 large)
3/4
cup finely chopped onions
3/4
cup fresh cilantro leaves or fresh parsley, chopped
3
poblano chiles, seeded, finely chopped*
1
(15-oz.) can black beans, drained, rinsed
1/2
cup cider vinegar
3
tablespoons extra-virgin olive oil or vegetable oil
2
teaspoons sugar
1/2
teaspoon salt

Steps

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  • 1
    Cook frozen corn as directed on package. Drain.
  • 2
    In large bowl, combine cooked corn, tomatoes, cucumber, onions, cilantro, chiles, beans and vinegar; mix well. Let stand at room temperature for 30 minutes to blend flavors, or refrigerate until serving time.
  • 3
    Just before serving, in small bowl, combine oil, sugar and salt; mix well. Add to salad; toss gently.

Notes









Tips

Expert Tips

  • * If poblano chiles are unavailable, 1 1/2 cups finely chopped green bell peppers combined with 1 to 2 minced seeded jalapeño chiles can be used.
  • The Spanish phrase in this whimsically named chopped salad translates as "rooster´s beak," referring to the old-style Mexican way of eating it by picking up the chunks with the finger and thumb. This is said to resemble the way a rooster pecks with its beak.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 3/4 Cup
Calories
100
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
170mg
7%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
12%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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