Description
Black Bean and Corn Salad is a colorful, healthy dish bursting with flavor. This zesty salad combines sweet corn and hearty black beans, perfect as a side or light meal.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup fresh corn kernels (or 1 cup frozen corn, thawed)
- 1 medium red bell pepper, diced
- Β½ medium red onion, finely chopped
- ΒΌ cup fresh cilantro, chopped
- ΒΌ cup lime juice (freshly squeezed)
- ΒΌ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the black beans under cold water until the liquid runs clear; drain well.
- Dice the red bell pepper and finely chop the red onion.
- If using fresh corn, cut kernels off cooked ears; if using frozen corn, thaw under cold water.
- In a large bowl, combine black beans, corn, bell pepper, onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper until emulsified.
- Pour the dressing over the salad mixture and toss gently to coat evenly.
- Let the salad chill in the fridge for about 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - For added creaminess, mix in diced avocado. - Spice it up with jalapeΓ±os or your favorite hot sauce for an exciting kick. - Store leftovers in an airtight container in the fridge for up to three days.