Description
This Black Bean Corn Salad Recipe is a vibrant and nutritious dish that’s perfect for any occasion. With a delightful blend of black beans, sweet corn, and fresh veggies, this salad offers a refreshing burst of flavor. It’s quick to prepare—ready in just 15 minutes—making it an ideal choice for busy weeknights or summer gatherings. Whether served as a side dish at barbecues or enjoyed as a nutritious lunch, this salad is versatile and customizable to suit your taste preferences. Plus, it’s packed with protein and fiber, making it a wholesome addition to your meals.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 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 the 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 the rinsed black beans, corn, bell pepper, cucumber, and onion.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper for the dressing.
- Pour the dressing over the salad mixture and add chopped cilantro; toss gently to combine.
- Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: For added flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Feel free to customize ingredients based on personal preferences; try adding avocado or swapping out cilantro for parsley.