Description
Discover the ultimate Black Bean Corn Salad Recipe, a vibrant and refreshing dish that’s perfect for any occasion. This salad bursts with flavor from fresh ingredients, making it an ideal choice for summer barbecues, quick lunches, or meal prep. Packed with protein and fiber, it caters to vegetarians and health-conscious eaters alike. In just 15 minutes, you can whip up this delightful salad that showcases the natural sweetness of corn and the earthiness of black beans, all enhanced by a zesty lime dressing. Enjoy it as a side dish or a light main course; its versatility allows for endless variations—customize it to suit your taste!
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 the black beans and corn under cold water and drain well.
- Dice the red bell pepper, cucumber, and red onion into bite-sized pieces.
- In a large mixing bowl, combine the beans, corn, bell pepper, cucumber, and onion.
- In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- 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: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added protein, consider including diced grilled chicken or quinoa. Swap out cilantro for spinach or omit it altogether if you prefer. Allowing the salad to chill in the refrigerator for about 30 minutes enhances the flavors.