Description
A refreshing and nutritious Black Bean and Corn Salad that combines vibrant vegetables and a zesty dressing.
Ingredients
Scale
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the black beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added spice, include diced jalapeños or a pinch of cayenne pepper in the salad.
- Substitute the black beans with kidney beans or chickpeas for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg