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Thai-Style Black Bean Salad

Name: Thai-Style Black Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 1 cup frozen corn; 1 can (15 ounces) black beans, rinsed and drained; 1 small onion, chopped; 1 celery rib, thinly sliced; 1 small sweet red pepper, chopped; 1/4 cup minced fresh cilantro; 1 jalapeno pepper, seeded and finely chopped; 2 tablespoons sesame oil; 1 tablespoon rice vinegar; 1 tablespoon lime juice; 2 garlic cloves, minced; 1 teaspoon minced fresh gingerroot; 1/2 teaspoon salt

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling

Makes

4 servings

A splash of lime juice brightens and binds all the flavors in this salad that's chock-full of good-for-you ingredients and fresh herbs. The perfect potluck dish for summer outings! I like to use roasted or grilled fresh corn. —Jennifer Wickes, Pine Beach, New Jersey

Thai-Style Black Bean Salad Recipe photo by Taste of Home

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Ingredients

1 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 small onion, chopped
1 celery rib, thinly sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon lime juice
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt

Directions

Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeno.
In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3/4 cup: 198 calories, 7g fat (1g saturated fat), 0 cholesterol, 517mg sodium, 27g carbohydrate (5g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.