Spicy Corn and Black Bean Salad

This delicious salad doubles as a great Southwestern-style side dish or as a salsa with chips. The lime and jalapeno give it the perfect zest and kick. My family loves this. So will yours!

Original recipe makes 8 servings

Ingredients

1 tablespoon olive oil
4 cups corn kernels
1 1/2 tablespoons fajita seasoning
1/2 teaspoon ground black pepper
1 (15 ounce) can black beans, drained and rinsed
1 red bell pepper, chopped
1/2 cup chopped green onion
1 jalapeno pepper, seeded and diced, or to taste
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons orange juice
salt to taste

  • PREP

    15 mins

  • COOK

    10 mins

  • READY IN

    1 hr 25 mins

Directions

  1. Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool.
  2. Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.

Nutrition

Calories: 144 kcal
Carbohydrates: 26.9 g
Cholesterol: 0 mg
Fat: 2.8 g
Fiber: 6.4 g
Protein: 6.1 g
Sodium: 345 mg

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