Hawkeye Black Bean & Corn Salad
Give your salad bar a touch of Southwestern zest with Santiago® Seasoned Black Beans in this tasty salad sensation.
Recipe provided by Greg Black
University of Iowa
Serving size: 1/2 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Salad |
|
Prepare Santiago® Seasoned Black Beans according to package directions. Set aside to cool. |
| Santiago® Seasoned Black Beans |
1 bag
|
|
| Corn kernels |
1 1/2 qt.
|
Cook corn, onions and garlic in 1/2 cup oil until soft. Combine with beans in large bowl; add bell peppers. Stir salad ingredients until mixed. |
| Onions, diced |
24 oz.
|
|
| Garlic, chopped |
1 1/2 oz.
|
|
| Vegetable oil |
1/2 cup
|
|
| Green bell pepper, diced |
8 oz.
|
|
| Red bell pepper, diced |
8 oz.
|
|
| Dressing |
|
Whisk dressing ingredients together in pitcher. Pour over bean salad mixture; gently stir until thoroughly combined. |
| Fresh lime juice |
1/4 cup
|
|
| Cider vinegar |
1/4 cup
|
|
| Chipotle flavored hot sauce |
3 tbsp.
|
|
| Fresh oregano, coarsely chopped |
3 tbsp.
|
|
| Fresh ground black pepper |
1 tbsp.
|
|
| Kosher salt |
2 tsp.
|
|
| Ground cinnamon |
1 1/2 tsp.
|
|
| Cayenne pepper |
1 tsp.
|
|
| Vegetable oil |
1 1/2 cup
|
|
| Garnish |
|
Portion 1/2 cup bean and corn salad for each serving. Garnish salad with chopped tomato, scallions and sprinkle with parsley. |
| Ripe fresh tomato, chopped |
4 cup
|
|
| Scallions, bias cut |
2 cup
|
|
| Parsley, chopped |
|
|
Nutritional Information Per Serving
| Calories — 228 |
Protein — 5.8g |
SatFat — 1.5g |
| Fat — 13.4g |
Carbs — 22.9g |
Fiber — 6.1g |
| Iron — 1.5mg |
Sodium — 389mg |
Potassium — 386mg |
| Zinc — 0.2mg |
Vitamin A — 470IU |
Riboflavin — 0.1mg |
| Niacin — 0.9mg |
Calcium — 42.9mg |
Cholesterol — 0.0mg |
| Vitamin B6 — 0.1mg |
Vitamin B12 — 0.0mcg |
Thiamine — 0.1mg |
| Phosphorus — 129.2mg |
Folate — 17.3mcg |
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