Black Bean Corn Salad
A vibrant and easy-to-make salad that combines hearty black beans, sweet corn, and fresh vegetables, perfect for summer picnics and potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Gather your fresh ingredients in a large bowl, combine the black beans, corn, red bell pepper, red onion, cherry tomatoes, and cilantro.
- Prepare the zesty dressing by whisking together lime juice, olive oil, salt, and pepper in a small bowl.
- Dress and toss the salad, ensuring every piece is coated with the flavorful lime dressing.
- Serve chilled or at room temperature as a side dish or a light meal.
Notes
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Consider adding fresh cilantro or lime juice before serving to refresh it.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://tashirecipez.com/black-bean-corn-salad-black-bean-salad/