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Corn and Black Bean Salad
Source: dLife

Black bean salad with a smoky cumin dressing.

Prep Time: 45 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 213.9
Total Carbs 34.4 g
Dietary Fiber 5.1 g
Sugars 7.3 g
Total Fat 4.6 g
Saturated Fat 0.6 g
Unsaturated Fat 0.6 g
Potassium 139.1 mg
Protein 9.0 g
Sodium 405.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  Beans, black, dried
11 1/2 cup  cold water
1 tsp  olive oil
2 tsp  cumin seeds
2 each  medium garlic cloves
2 cup  Corn, yellow, sweet, kernels, fresh
2 cup  chopped tomato
1 cup  Onion, vidalia, fresh, chopped
1 cup  chopped red bell peppers
1 cup  medium green bell peppers
0 1/2 cup  fresh lime juice
1 tbsp  chili powder
3 tbsp  olive oil
2 tsp  salt
1 1/2 tsp  ground cumin
2 tsp  honey
3 each  medium garlic cloves
2 each  whole jalapeno pepper
0.3333 cup  fresh cilantro
  1. Cook beans in a pressure cooker with 5 1/2 cup water over high pressure for 1 minute. Take cooker off of heat and run under cool water.
  2. Strain beans and run until cool water.
  3. Pour 1 teaspoon oil in pressure cooker and heat over medium heat. Saute cumin and garlic 1 minute, stirring often.
  4. Mix in beans and 6 cups water. Heat over high heat to high pressure for 12 minutes.
  5. Take cooker off of heat and run under cool water. Strain and run under cool water.
  6. Mix together beans, corn, tomato, onion, and bell peppers.
  7. Whisk together lime juice, chili powder, oil, salt, cumin, honey, garlic, and peppers.
  8. Stir the cilantro and pour dressing over bean mixture. Chill 30 minutes before serving.

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