I love cilantro. This easy, flavorful Mexican Black Bean Salad is heaven to me since it features both cilantro leaves and seeds. Yes, in case you didn’t know, coriander is cilantro seed. Cilantro has mildly antiseptic properties, not a bad thing when you’re in treatment, but what I love is that the spiciness and taste of this delicious black bean salad will help you blast away the taste blues.
15 minute prep
- 2 ears corn or 2 (15 ounces) can whole corn kernels, drained and rinsed (see Chef Tip)
- 1 bunch cilantro, chopped
- ¼ cup lime juice
- ¼ cup olive oil
- 1 teaspoon cayenne pepper
- ½ teaspoon ground coriander
- Salt and pepper to taste
- ½ cup thinly sliced radish
- 1 medium red onion, small dice
- 1 (12 ounces) can black beans, drained and rinsed
- On a preheated grill, grill the corn until there is a light char on all sides. About 4 minutes per side, depending on how hot the grill is. Once cool, slice the kernels off the cob.
- In a medium bowl, whisk together the cilantro, lime juice, olive oil, cayenne, coriander. Season with salt and pepper.
- Add the corn, radishes, red onion, and black beans to the dressing. Toss the salad and the dressing together.
If using whole corn cobs, give your salad an extra flavor boost by grilling corn on a grill or broil it until charred on all sides, then add to the bowl when mixing in remaining ingredients.
Nutrition Facts (per serving)
Calories: 217; Fat: 10g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7g; Carbohydrates: 27g; Sugar: 2g; Fiber: 6g; Protein: 6g; Sodium: 376mg
Registered Dietitian Approved
Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.