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Rachael Ray's Black Bean and Corn Salad Recipe

Rachael Ray's Black Bean and Corn Salad Recipe

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Ingredients:

Serving

1 (14 1/2 oz) can black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 tsp ground cumin
2 tsp tabasco sauce
1 lime , juice of
2 tbsp extra virgin olive oil
salt and pepper

Directions:

Combine all ingredients in a bowl.
Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
The corn will place a quick chill on this easy side-salad as it defrosts-no need to refrigerate!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	202.94 Kcal (850 kJ)
Calories from fat	75.14 Kcal
		% Daily Value*
Total Fat	8.35g	13%
Sodium	7.26mg	0%
Potassium	397.46mg	8%
Total Carbs	27.75g	9%
Sugars	4.34g	17%
Dietary Fiber	4.53g	18%
Protein	4.85g	10%
Vitamin C	37.2mg	62%
Vitamin A	0.7mg	25%
Iron	13.6mg	76%
Calcium	29.7mg	3%

Amount Per 100 g
Calories	130.31 Kcal (546 kJ)
Calories from fat	48.25 Kcal
		% Daily Value*
Total Fat	5.36g	13%
Sodium	4.66mg	0%
Potassium	255.21mg	8%
Total Carbs	17.82g	9%
Sugars	2.79g	17%
Dietary Fiber	2.91g	18%
Protein	3.11g	10%
Vitamin C	23.9mg	62%
Vitamin A	0.5mg	25%
Iron	8.7mg	76%
Calcium	19.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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