Black Bean and Corn Salad
A vibrant and refreshing Black Bean and Corn Salad, perfect for summer picnics and gatherings, bursting with flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Latin American
- Diet: Vegan
Ingredients
Scale
- 3 cups corn kernels (about 4 cobs of corn)
- 1 cup canned black beans, drained & rinsed
- 1 cup grape tomatoes, halved
- ½ cup green bell pepper, diced
- ½ cup orange or red bell pepper, diced
- ⅓ cup red onion, diced
- 3 tablespoons cilantro, chopped
- ½ cup Cotija cheese or feta, optional
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (about 1 lime)
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Salt & pepper to taste
Instructions
- In a small bowl, whisk together the olive oil, fresh lime juice, chili powder, cumin, salt, and pepper until well combined. Set aside.
- In a large mixing bowl, combine the corn, black beans, halved grape tomatoes, diced green and red bell peppers, and diced red onion.
- Pour the dressing over the salad and toss everything gently until evenly coated. Season with additional salt and pepper to taste. Cover and chill in the refrigerator for at least 1 hour.
- Before serving, sprinkle with Cotija cheese (if using) and additional chopped cilantro.
Notes
If pressed for time, the salad can be prepared a day in advance. For freshness, add dressing right before serving. This salad keeps well in the fridge for about 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
