Spicy Black Bean Salad
Grilled corn, jalapeños and lime juice are the foundation of this spicy black bean salad. It makes great leftovers and quesadilla filling, too.
Servings: 4
Ingredients
- 4 ears corn
- 2-15 ounce cans black beans drained and rinsed
- 1 jalapeno thinly sliced
- 1 cup packed cilantro leaves finely chopped
- 3 tablespoons minced chives
- Juice of 1 lime
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat a gas or charcoal grill on high heat. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool before cutting the kernels from the cobs. Transfer them to a large bowl.
- Stir in the black beans, jalapenos, cilantro, chives, lime juice, salt and pepper.
Nutrition
Calories: 278kcal | Carbohydrates: 54g | Protein: 16g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Sodium: 1414mg | Potassium: 955mg | Fiber: 17g | Sugar: 6g | Vitamin A: 591IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 5mg