Description
This refreshing Black Bean Corn Salad recipe is a colorful and flavorful dish that’s perfect for summer gatherings or as a light and healthy meal. Packed with protein, fiber, and vibrant veggies, it’s a vegan salad that’s both satisfying and delicious.
Ingredients
Scale
Black Bean Corn Salad:
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups fresh or frozen corn, thawed if frozen
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
Dressing:
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the black beans, corn, red bell pepper, red onion, avocado, and cilantro.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Combine: Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
- Serve: Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For added spice, mix in diced jalapeño or a pinch of chili powder.
- This salad is great as a side dish, taco filling, or light lunch.
- To keep the avocado from browning if making ahead, add it just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
