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Zesty Corn and Black Bean Salad: A Refreshing Delight!

A refreshing and vibrant salad made with black beans, sweet corn, and fresh vegetables, perfect for summer gatherings.
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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 oz black beans, rinsed and drained
  • 1 can 15 oz sweet corn, drained
  • 1 medium red bell pepper diced
  • 1 medium cucumber diced
  • 1/4 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
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. In a large mixing bowl, combine the black beans, corn, red bell pepper, cucumber, red onion, and cilantro.
  2. In a separate small bowl, whisk together the lime juice, olive oil, cumin, garlic powder, salt, and pepper until well combined.
  3. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
  4. Cover the salad 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 heat, include diced jalapeños or a pinch of cayenne pepper in the salad.
  • Substitute the lime juice with lemon juice for a different citrus flavor or add diced avocado for creaminess.

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