I Heart Eating

Crunchy bell pepper, red onion, and cilantro ribbons add to the rainbow in this nutritious bowl of Mexican flavors.



  • 1 ear fresh corn
    • Tip: Fresh corn not available? Use canned corn instead (drained)!
  • 1 15-ounce can black beans (drained and rinsed)
  • 1 red or green bell pepper (seeded and diced)
  • 1 cup grape or cherry tomatoes (halved or quartered)
  • 1/4 cup finely diced red onion
  • 2 tablespoons fresh cilantro (chopped)



  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cloves garlic (finely minced)


  1. Remove kernels from ear of corn (or drain and rinse a can of corn).
  2. Add corn, black beans, bell pepper, tomatoes, onion, and cilantro to large bowl.
  3. In a separate bowl, whisk together dressing ingredients.
  4. Drizzle dressing over salad – stir to coat.
  5. Serve at room temperature or chill until ready to serve.
  6. If chilling, remove from fridge about 30 minutes before serving

Yield: 6 servings

Prep Time: 20 minutes

Cook Time:

Nutrition Facts

CALORIES: 160kcal; CARBOHYDRATES: 15g; PROTEIN: 5g; FAT: 9g SATURATED FAT: 1g; SODIUM: 376mg;  POTASSIUM: 317mg; FIBER: 6g; SUGAR: 2g; VITAMIN A: 255IU; VITAMIN C: 24.3mg; CALCIUM:31mg; IRON: 1.7mg

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