Description
This Black Bean Corn Salad is a vibrant, nutritious dish that brings the flavors of summer to your table year-round. Bursting with fresh ingredients like black beans, corn, and crisp vegetables, it’s not only quick to prepare—taking just 15 minutes—but also perfect for busy lifestyles. Ideal as a side dish or a light main course, this salad is versatile enough to please everyone at your dinner table. The zesty lime dressing adds a refreshing kick, making it a delightful option for barbecues, meal prep lunches, or casual weeknight dinners. Enjoy the colors and textures while nourishing your body with every bite!
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 2 cups fresh or frozen corn)
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse and drain black beans and corn under cold water.
- Dice the red bell pepper, cucumber, and red onion into bite-sized pieces.
- In a large mixing bowl, combine black beans, corn, diced vegetables, and cilantro.
- In a separate bowl, whisk lime juice, olive oil, cumin, salt, and pepper together for the dressing.
- Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.
- Taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Use fresh corn for added sweetness and crunch. Chill the salad for at least 30 minutes to let the flavors meld beautifully. Customize by swapping ingredients based on your preference—try adding diced jalapeños for heat or using kidney beans instead of black beans.