Black Bean Salad recipe - ingredients, nutrition and when to eat it
A savory, crisp salad of boiled black beans with corn, cucumber, and tomatoes. It is a good choice for a light summer lunch or as a dinner side dish.
Salads & light · 10 minutes to cook
Nutrition (per 355.7g serving): 348.9 kcal · protein 23.5g · carbohydrate 33.6g · fat 14.9g · sodium 179.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If using canned black beans, rinse them once under running water and pat them dry so the salad does not become watery.
Tips: Add the tomatoes just before eating and toss gently to help them keep their shape.
Tips: Do not add all the dressing at once; start with half, then add more to taste.
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Ingredients (1 serving)
- Cooked black beans — 100 g
- Corn — 60 g
- Cucumber — 0.5 pc
- Tomato — 1 pc
- Olive oil — 1 tsp
- Balsamic vinegar — 2 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp