Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Black Bean and Corn Salad
with red cabbage, queso fresco, and a cumin vinaigrette

Active: 20 min Total: 25 min

We love Southwestern salads like this because of all of the bright colors and flavors. This salad is filling and festive enough that even carnivores won't notice it's vegetarian!
Smarts: Queso Fresco is a soft Mexican cows milk cheese, much like Feta but milder. It is available in the cheese aisle of most supermarkets and at Mexican speciality markets.

Tags

Ingredients

Servings:
4
Metric
Black Bean and Corn Salad:
  • Cabbage, red - 1 cup, thinly sliced
  • Carrots - 1 cup, grated or shredded (bagged pre-shredded carrot is fine for this)
  • Jicama - 1 cup, grated or shredded
  • Cilantro - 3 Tbsp, roughly chopped
  • Salt - 1/2 tsp
  • Cumin - 1 1/2 tsp + 1 tsp
  • Sugar - 1 tsp
  • Apple cider vinegar - 1 1/2 Tbsp + 1 Tbsp
  • Olive oil - 2 Tbsp
  • Black beans (14 oz / 397 g can) - 1 can, drained and rinsed
  • Corn - 1 can, drained and rinsed
  • Avocados - 1, cubed
  • Limes - 1/2, juice of
  • Queso fresco (opt) - 4 Tbsp, crumbled

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Make the salad - Shred the cabbage, carrots, and jicama. Chop cilantro. Combine with salt, first part of cumin, sugar, and first part of cider vinegar in a bowl and let sit for at least 15 minutes. (Can be done up to 1 day ahead)
  2. Make the vinaigrette - Combine the olive oil with the second part of cumin and second part of cider vinegar. Add salt to taste.
  3. Black beans / Corn - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Cube avocado. Toss seasoned cabbage mixture with vinaigrette, avocado, corn, and black beans. Give it a squeeze of lime juice and crumble queso fresco over the top, and garnish with more cilantro if desired. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (144)
Gluten-free (7)
Paleo (24)
Vegetarian (25)

78 reviews

Yum! Did this on a no menu night and it was great. Thought black beans sounded strange so also made quinoa, but really didn't need it- made for great leftovers though!

By: Shawn
Posted: Feb 23, 2016
Diet: Original
0 Helpful

chops very good and coleslaw with a zing.

By: Jenjne
Posted: Aug 03, 2015
Diet: Original
0 Helpful

Really liked the chops. Beans were okay but I used dry salted ones (made them sit in cold water for an hour). The slaw was surprisingly juicy and paired well with the meat.

By: Nikita
Posted: Jun 27, 2015
Diet: Original
0 Helpful

I almost made it. I didn't do the slaw (I did sweet potato fries instead). But the chops and beans were very tasty. While resting the chops, I recommend throwing the beans in the pan with some additional salt and pepper for additional flavour and heat.

By: Justin
Posted: May 25, 2015
Diet: Original
0 Helpful

OUTSTANDING!

By: Mary Ann
Posted: May 24, 2015
Diet: Original
0 Helpful

Kids loved the pork chops. Didn't make the slaw.

By: Melissa
Posted: Feb 26, 2015
Diet: Original
0 Helpful