Fresh Black Bean Salad with Corn| Becel
If you could take a bite out of a crisp spring day, what would it taste like? We think it would be a lot like this corn and black bean salad.
Keywords
- May 24th Weekend
- Canada Day
- Make ahead
- Side
- Tailgating
- Lacto-Ovo Vegetarian
- High in Vitamin A
- 30 Minutes or Less
- High in Fiber
- 1 Vegetable Serving
- Beans
- legumes and pulses
- Vegetables
- Picnic
- Everyday cooking
- Party
- Barbecue
- Spanish
- Lunch
- Vegetarian
Ingredients
- 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
- 1 clove garlic, finely chopped
- 1 can (398 g.) black beans
- 2 cups (500 mL) frozen whole kernel corn, thawed
- 1 large tomato, chopped
- 2 green onions, thinly sliced (optional)
- 1/4 cup (60 mL) chopped fresh cilantro
- 1 1/2 Tbsp. (22 mL) lime juice
- 1/2 tsp. (2 mL) ground cumin
- 6 cups (1.5 L) spring salad mix
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