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.
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Cooking time3 min![]()
Prep time10 min![]()
Servings4
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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- 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.
- Arrange salad mix on serving platter, then top with bean mixture.
*Becel® Gold in Quebec.
