Nutritional Info

Nutrition Facts

Serving Size 1 (121g)

Calories 161
Calories from Fat 83 (52%)
Amount Per Serving %DIV
Total Fat 9.3g 14%
Saturated Fat 1.5g 8%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 3.2mg 1%
Sodium 47.9mg 2%
Potassium 136.3mg 3%
Total Carbohydrate 17.4g 6%
Dietary Fiber 2.3g 9%
Sugars 9.9g
Protein 2.1g 4%

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Recipe Description
Perfect for a picnic or a summer barbecue, this salad is easy to throw together at the last minute. Ripe tomatoes, onions, parsley and spices provide a fresh flavor perk that makes convenience foods like canned beans and frozen corn taste delicious. If you want to prepare the salad a day or two in advance, don't add the dressing until it's almost time to serve. If the salad sits overnight, the vinegar in the dressing may dim the bright parsley and tomato colors.
Prep time
15 min
Cook time
0 min
Ready In
15 min


Serves Tool

Serves To:USMetric
12 Ounce(oz)  black beans, rinsed and drained
1 Cup(c)  uncooked fresh or frozen corn kernels
1   large ripe tomato, diced
1   small red onion, diced
2 Tablespoon(T)  fresh flat leaf parsley, finely chopped
2 Teaspoon(t)  garlic, minced
2 Tablespoon(T)  white wine vinegar or distilled white vinegar
1/4 Cup(c)  extra virgin olive oil
1 Teaspoon(t)  chili powder
1/4 Teaspoon(t)  cumin, ground
1 Teaspoon(t)  sugar
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  black pepper, freshly ground


Place the black beans, corn, tomato, onion and parsley in a large bowl and stir gently to combine. Place the garlic, vinegar, olive oil, chili powder, cumin, sugar, salt and pepper in a small bowl and whisk to combine. Pour the dressing over the bean mixture and toss to coat. The salad can be kept at room temperature for up to 6 hours.

Additional notes

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