Description
A quick and refreshing Black Bean and Corn Salad made with black beans, sweet corn, bell peppers, red onions, and cherry tomatoes, all tossed in a zesty lime vinaigrette. Perfect as a light meal or side dish.
Ingredients
- Black beans: 1 can (15 ounces) or 1 ½ cups cooked
- Corn: 1 cup (fresh, canned, or frozen)
- Bell peppers: 1 cup, diced
- Red onion: ¼ cup, finely chopped
- Cherry tomatoes: 1 cup, halved
- Olive oil: ¼ cup
- Lime juice: 2 tablespoons
- Cilantro: ¼ cup, chopped
- Cumin: ½ teaspoon
- Garlic powder: ¼ teaspoon
- Salt and pepper: to taste
Instructions
- Prepare the Ingredients: Drain and rinse the black beans. If using fresh corn, grill or steam the cob and cut off the kernels. Dice the bell peppers, red onion, and cherry tomatoes.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, cumin, garlic powder, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the black beans, corn, bell peppers, red onion, and cherry tomatoes. Pour the dressing over the salad and toss gently to combine.
- Add Fresh Herbs: Stir in the chopped cilantro for added freshness.
- Chill and Serve: Let the salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld.
Notes
For the best flavor, allow the Black Bean and Corn Salad to chill for at least 30 minutes before serving. This enhances the taste as the ingredients meld together, creating a more cohesive and delicious dish.
- Prep Time: 15
- Cook Time: 00
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1 g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 24g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0mg