This is the main content.
Black Bean–Corn Salad
Recipes
Black Bean–Corn Salad
6 servings
15 minutes total

Ingredients

  • 4 ears fresh corn
  • 1 (15 oz) can black beans
  • 1 tablespoon extra-virgin olive oil
  • 1 bag chopped romaine (9–10 oz)
  • 2 cups seasoned tortilla strips
  • ½ cup spicy ranch dressing
  • 1 teaspoon dried oregano

Steps

    1. Remove husks and silks from corn; slice kernels off cobs (2–3 cups). Drain and rinse beans.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add corn; cook and stir 2–4 minutes until tender. Transfer corn to salad bowl.
    3. Add beans, romaine, tortilla strips, dressing, and oregano to bowl; toss and serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 280, Total Fat 16g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 420mg, Total Carb 32g, Fiber 4g, Total Sugar 1g, (Incl. 1g Added Sugars), Protein 5g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 6%