Corn and Black Bean Salad

  • prep time10 min
  • total time 13 min
  • serves 0

Serve this easy and nutritious salad at your next dinner party for guaranteed compliments!

Brought to you by Becel®

Nutritional Information: Calories (Kcals): 220, Total Fat: 6g (9% DV), Saturated fat: 1g (5% DV), Trans fat: 0g, Polyunsaturates: 2.0g, Omega-6: 1.4g, Omega-3: 0.4g, Monounsaturates: 2.9g, Cholesterol: 0mg, Sodium: 90mg (4% DV), Potassium: 508mg (11%), Total Carbohydrates: 37g (12% DV), Dietary fibre: 9g (36% DV), Sugars: 3g, Protein: 10g, Vitamin A: 70% DV, Vitamin C: 20% DV, Calcium: 6% DV, Iron: 15% DV

16 Ratings
Directions for: Corn and Black Bean Salad


2 Tbsp (30 mL) Becel® Buttery Taste* margarine

1 clove garlic, chopped

1 can (15.5 oz/440 g) no salt added black beans, rinsed and drained

1 pkg (10 oz/280 g) frozen whole kernel corn, thawed

1 large tomato, chopped

2 green onions, thinly sliced (optional)

¼ cup (60 mL) chopped fresh cilantro

1 ½ Tbsp (25 mL) lime juice

½ tsp (2.5 mL) ground cumin

6 cup (1.4 L) spring salad mix


1. In 12-inch non-stick skillet, melt Becel® Buttery Taste margarine over medium-high heat and cook garlic, stirring occasionally, 1 minute. Stir in remaining ingredients except salad mix and cook 1 minute. Remove from heat; cool.

2. On serving platter, arrange salad mix, then top with bean mixture.

3. *Becel® Gold in Quebec

See more: Vegetables, Salad, Appetizer, Beans, Summer


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