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Black Bean and Corn Salad: A Refreshing Delight You’ll Love!

A refreshing and nutritious Black Bean and Corn Salad that combines vibrant vegetables and a zesty dressing.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large mixing bowl, combine the black beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro.
  2. In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
  3. Pour the dressing over the salad mixture and toss gently to combine.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 4.5gSodium: 200mgFiber: 6gSugar: 3g

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.

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