Description
This Black Bean Corn Salad Recipe is a colorful and nutritious dish that’s perfect for summer gatherings, quick lunches, or as a healthy side for dinner. Bursting with fresh flavors and textures, this salad combines protein-packed black beans and sweet corn with crisp vegetables for a delightful mix. Quick to prepare in just 15 minutes, it’s customizable to fit your taste preferences—add more veggies, swap with different herbs, or adjust the dressing to your liking. Whether served on its own, alongside grilled meats, or as part of a vibrant taco filling, this salad will leave you craving more!
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 2 cups fresh/frozen)
- 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 beans, corn, diced vegetables, and cilantro.
- In a separate bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently until well combined.
- Taste before serving; adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 3/4 cup (150g)
- Calories: 140
- Sugar: 3g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added flavor depth, allow the salad to chill for at least 30 minutes before serving. Feel free to customize with ingredients like jalapeños for heat or swap cilantro for parsley.