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Fresh Black Bean Salad with Corn

If you could take a bite out of a crisp spring day, what would it taste like? We think it would be a lot like this corn and black bean salad.
  • Cooking time
  • Prep time
  • Portions 4
recipe image Fresh Black Bean Salad with Corn

Ingredients

  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 1 clove garlic, finely chopped
  • 1 can (398 g.) black beans
  • 2 cups (500 mL) frozen whole kernel corn, thawed
  • 1 large tomato, chopped
  • 2 green onions, thinly sliced (optional)
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 1 1/2 Tbsp. (22 mL) lime juice
  • 1/2 tsp. (2 mL) ground cumin
  • 6 cups (1.5 L) spring salad mix
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Melt Becel® Buttery Taste margarine in large nonstick skillet over medium-high heat and cook garlic, stirring occasionally, 30 seconds. Stir in remaining ingredients except salad mix and cook 1 minute. Remove from heat; cool.
  2. Arrange salad mix on serving platter, then top with bean mixture.
*Becel® Gold in Quebec.