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Rachael Ray's Black Bean and Roasted Corn Salad


  1. Drain and rinse black beans and corn.
  2. Roast corn in oven at 350 degrees until corn colors slightly.
  3. Peel onions and wash and cut red and green peppers in half, removing seeds and ribs.
  4. Put peppers, onions and cilantro through buffalo chopper or food processor.
  5. Mix with corn, beans, lemon juice and oil.
  6. Refrigerate overnight

Additional Serving Suggestions

4 oz. = 1/2 cup starchy vegetable serving

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Makes 100 (1/2 cup) servings

  • 2 cans low sodium black beans, drained
  • 2.5 cans low sodium corn, drained
  • 4 medium red onions
  • 3 medium red peppers
  • 3 medium green peppers
  • 2 bunches fresh cilantro, cleaned thoroughly
  • 1/4 cup lemon juice
  • 1/4 cup olive oil