Nutritional Info

Nutrition Facts

Serving Size 1 (183g)

Calories 203
Calories from Fat 82 (41%)
Amount Per Serving %DIV
Total Fat 9.2g 14%
Saturated Fat 1.4g 7%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 1.5mg 0%
Sodium 111.9mg 5%
Potassium 187.6mg 4%
Total Carbohydrate 25.1g 8%
Dietary Fiber 1.8g 7%
Sugars 22.2g
Protein 6.2g 12%

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Black Bean And White Corn Salad With Ancho-cilantro Vinaigrette

Recipe Description
I like to serve this colorful salad with any Southwestern grilled meal. It's also an unexpected treat at potlucks. Crunchy, spicy, and light, it can be made up a day in advance.
Prep time
15 min
Cook time
0 min
Ready In
15 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  frozen white corn, thawed
1/2 Cup(c)  red onion, minced
1/2 Cup(c)  green onion, finely chopped
2 Cup(c)  ripe tomatoes, chopped
1/3 Cup(c)  seasoned rice vinegar
1/2 Teaspoon(t)  sugar
1/3 Cup(c)  lime juice, freshly squeezed
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  black pepper, ground
1/3 Cup(c)  light olive oil
1 Bunch(bn)  fresh cilantro
1   ancho chile, minced
36 Ounce(oz)  black beans, drained and rinsed



Combine beans, corn, and both onions in a mixing bowl. In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper and olive oil. Clean the cilantro and remove any leaves that do not look fresh. Set aside 15 to 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2, cup to dressing mixture. Whisk dressing and add to salad, toss well, then add tomatoes and gently fold in. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.


Additional notes

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