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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.

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  • Cooking time3 min
  • Prep time10 min
  • Servings4
recipe image Fresh Black Bean Salad with Corn


  • 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.)


  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.

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