Description
A fresh and vibrant black bean and corn salad that’s perfect for any occasion.
Ingredients
Scale
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups frozen corn, thawed
- 1 small red bell pepper, diced
- ⅓ cup red onion, finely diced
- 1 jalapeño, finely diced and deseeded
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- ⅓ cup olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Combine the vegetables and beans: Add the rinsed and drained black beans, thawed corn, diced red bell pepper, finely diced red onion, and diced jalapeño to a large mixing bowl.
- Make the dressing: In a separate small bowl, whisk together 2 tablespoons fresh lime juice, ⅓ cup olive oil, 1 minced garlic clove, ½ teaspoon ground cumin, ½ teaspoon salt, and ½ teaspoon black pepper until combined.
- Add the cilantro: Stir 2 tablespoons of chopped fresh cilantro into the dressing, or add it directly to the salad ingredients in the large bowl.
- Toss the salad: Pour the cumin lime dressing over the black bean and corn mixture. Gently toss until everything is evenly coated.
- Chill, if time allows: Cover and refrigerate for 15 to 30 minutes before serving so the flavors have time to blend.
- Taste and serve: Stir again before serving. Add more lime juice, salt, black pepper, or cilantro to taste. Serve cold or at room temperature.
Notes
- This salad can easily be made ahead of time; it tastes even better after the flavors have had time to meld.
- Optional: Add diced avocado or cheese for extra creaminess.
- Prep Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg