Thai Style Black Bean Salad Recipe Recipe 425

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THAI-STYLE BLACK BEAN SALAD



Thai-Style Black Bean Salad image

This is so flavorful and yummy! I cannot take credit for it however, I found it in the Healthy Cooking magazine and wanted to share it with everyone! So refreshing, would taste great on a burger or chicken sandwich. It tastes a lot like the topping of the quesadilla explosion salad from Chili's! I actually used a whole lime instead of 1 T. of juice and zested it. I also used a bit more salt after it sat for awhile!

Provided by Ashley S.

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • Cook corn according to package directions. Transfer to a small bowl add all ingredients and stir to coat everything.
  • Cover and refrigerate at least 1 hour.

Nutrition Facts : Calories 254.3, Fat 8, SaturatedFat 1.2, Sodium 304.5, Carbohydrate 39.8, Fiber 9.7, Sugar 1.9, Protein 10

THAI-STYLE BLACK BEAN SALAD RECIPE RECIPE - (4.2/5)



Thai-Style Black Bean Salad Recipe Recipe - (4.2/5) image

Provided by á-28079

Number Of Ingredients 13

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

Steps:

  • Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeño. 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. Yield: 4 servings.

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